Did you ever make a mixed tape? Well, this recipe was created just like one of those tapes I made in the 80s. I mixed a few of my favorite ingredients, played around with the spices (chili powder is a big standout here), and there you have it – a scrumptious side dish. But definitely a solo for eggplant.
Serves 4
Ingredients:
- 3 medium eggplants
- 1/2 white or yellow onion (vidalia will work even better)
- 6-10 large white mushrooms
- 2 tbsp olive oil
- 1 tbsp chili powder or chili paste
- 1 tbsp coarse salt
- 1 tsp garlic powder or minced garlic
- 2 tbsp olive oil
Directions
1. Preheat the oven to 375F.
2. Brush the bottom of a roasting pan or baking dish with olive oil.
3. Slice the eggplants (almost an inch thick) and quarter each slice, add to the baking dish.
4. Thinly slice the onions, cut each in half and add over the eggplant. Vidalia onions will work even better in this recipe (even though I didn’t use one), to add the savory-sweet punch to the dish.
5. Slice the mushrooms in quarters and add to the dish. Baby bella mushrooms are a nice, meatier substitution for white button mushrooms.
6. Add chili paste or powder, garlic powder or minced garlic and salt to the baking dish along with another tablespoon of oil. Mix everything well.
7. Place the dish in the oven for 45 minutes. Stir once at half-time.
8. Enjoy as a side dish, or add ground beef while cooking and serve over rice for a full meal.
