Sautéed Brinjal with Mushroom Sauce
by Tarla Dalal
Sautéed Brinjal with Mushroom Sauce is an exotic treat, which deserves to be a meal in its own right.
The brinjals, sautéed and seasoned with a dash of spices, goes very well with the creamy mushroom sauce and the tangy tomato sauce.
Together, the three components give you a very balanced taste and a pleasant interplay of tang and creaminess. The freshly-made tomato sauce also gives the dish a very vibrant flavour, with the unmistakeable role of herbs.
Assemble each serving separately as described in this recipe and not all together. Only then, each portion will have a proper balance of brinjal and sauces.
You can also try other interesting dishes like Mushroom Snack and Mushroom Balls .
Sautéed Brinjal with Mushroom Sauce recipe - How to make Sautéed Brinjal with Mushroom Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Brinjal
8 thick brinjal (baingan / eggplant) slices
1/2 tsp chilli powder
1 tsp freshly ground black pepper (kalimirch)
salt to taste
For The Tomato Sauce
1 tsp oil
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1/2 tsp chopped green chillies
1 cup fresh tomato pulp
1/2 tsp chilli powder
1 tsp dried mixed herbs
1 tsp sugar
salt to taste
For The Mushroom Sauce
2 cups chopped fresh mushrooms (khumbh)
1 tbsp butter
1/2 tsp chopped green chillies
1 cup white sauce
1/4 cup chopped parsley
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
For the brinjal
- For the brinjal
- Combine the brinjal slices, chilli powder, pepper powder and salt in a deep bowl, mix well and cover it with a lid and keep aside for 5 minutes.
- Heat a non-stick tava (griddle), grease it with oil, arrange half the brinjal slices and cook using little oil on both the sides till golden brown in colour.
- Repeat step 2 to make 1 more batch. Keep aside.
For the tomato sauce
- For the tomato sauce
- Heat oil in a broad non-stick pan, add garlic and sauté on medium flame for few seconds.
- Add the onions and green chillies and sauté and on medium flame for 1 minute.
- Add the tomato pulp, red chilli, mixed herbs, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Keep aside.
For the mushroom sauce
- For the mushroom sauce
- Heat the butter in a broad non- stick pan, add the mushrooms and green chillies and sauté on a medium flame for 2 minutes, while stirring occasionally.
- Add the white sauce, parsley, pepper powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
- How to proceed
- Place 2 brinjal slices on a serving plate, pour ¼ cup of mushroom sauce and 2 tbsp of tomato sauce evenly over it.
- Repeat step 1 to make 3 more servings.
- Serve immediately.
| Energy | 181 cal |
| Protein | 4.6 g |
| Carbohydrates | 11.6 g |
| Fiber | 1.6 g |
| Fat | 11.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 562 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 20 mg |
| Folic Acid | 32.3 mcg |
| Calcium | 176.4 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 80.7 mg |
| Potassium | 306.5 mg |
| Zinc | 0.3 mg |
Nice recipe
The brinjal tastes so rich when made with mushroom sauce. Love this dish. Lovely to make for parties and can be served with garlic bread and hot piping soup.