Savory Eggplant And Mushroom Sauté Recipe

About this recipe

A hearty and flavorful dinner option featuring tender eggplant, portobello mushrooms, and a touch of pesto. Perfect for solution seekers looking for a quick and satisfying eggetarian meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Portobello Mushroom
• 500 ml Oleev Extra Light Olive Oil
• 180 g Greentokri Basil Pesto
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Peel and dice 1 onion, 1 clove of garlic, and 1 medium eggplant into small pieces.
2. 2. Heat 1 tsp olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
3. 3. Add the diced eggplant to the skillet, spreading it evenly over the onion and garlic mixture. Sprinkle with 1 tsp sea salt and stir to combine.
4. 4. Slice 1 portobello mushroom into thin strips and add it evenly over the eggplant mixture. Cover the skillet with a lid, reduce the heat to low, and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
5. 5. Stir in 1 tbsp pesto sauce, ensuring all the vegetables are well coated. Cook for an additional 2 minutes to warm the pesto.
6. 6. Remove from heat and serve the sautéed vegetables hot as a main dish or a side.