Eggplants With Beans And Mushrooms


3 medium eggplants (900g) chopped roughly
Coarse cooking salt
300g frozen broad beans
1/3 cup olive oil
1 medium red onion sliced thinly
1 clove garlic, crushed
200g button mushrooms, halved
¾ cup (180ml) tomato puree
¼ cup (60ml) dry white wine
1 tablespoon coarsely chopped fresh (or dried) oregano leaves

1 Sprinkle eggplant with salt. Stand 20 minutes; rinse. Drain; pat dry with absorbent paper.

2 Boil, stem or microwave beans until tender; drain. Remove skins from beans.

3 Heat half the oil in wok or large frying pan. Stir-fry eggplant, in batches, until tender; remove from wok.

4 Heat remaining oil in wok; stir-fry onion, garlic and mushrooms until mushrooms are tender.

5 Return eggplant to wok. Add beans, puree, wine and oregano; stir until hot.


5 thoughts on “Eggplants With Beans And Mushrooms

  1. Pingback: Post-Purim Weekly Review « Ilana-Davita

  2. Pingback: Kosher fo Passover – Vegetable Dishes « Ilana-Davita

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s