Eggplant and Mushroom Vindaloo

Recipe by
Total Time:
2-3 hours
Serves:2
Rated 3.5 based on 100 votes
3.5
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

Rate This Recipe
3.5

Ingredients

  • 1 - Large eggplant, cut into a chunky dice
  • 12-15 - Crimini Mushrooms (button or even sh
  • take if you prefer), halved or quartered
  • 2 - Medium red onions, chopped
  • 2 cups - Crushed Tomatoes
  • 1 tbsp - Olive oil
  • 1/4 cup - Coriander leaves, chopped
  • 4 - Spring onions or scallions, white and green parts chopped (optional)
  • 1-2 inch - Cinnamon stick
  • 2 tsp - Black Mustard Seeds
  • 1/3 cup - Balsamic Vinegar
  • 1 tbsp - Extra virgin Olive oil
  • 6-8 Cloves - Garlic, minced
  • 1 inch - Ginger, chopped
  • 2 level tbsp - Garam Masala
  • 1/2 tsp - Turmeric
  • 1 tsp - Red Chilli powder (use as per taste)
  • 1 tbsp - Mustard seeds, ground
  • 1 tbsp - Coriander seeds, ground
  • 1 tsp - Cumin seeds, ground
  • 1 tsp - Sugar
  • 1 tsp - Salt

How to Make Eggplant and Mushroom Vindaloo

  • Grind to a paste in a blender - balsamic vinegar, extra virgin olive oil, garlic, ginger, garam masala, turmeric, red chilli powder, mustard seeds, coriander seeds, cumin seeds, sugar and salt.
  • Marinate the mushrooms and eggplant in the paste and set aside for at least an hour.
  • Heat the olive oil in a large pot.
  • Add the onions and stir, until golden brown, for about 10 minutes.
  • Add the marinated vegetables and cook, stirring for about 5 minutes.
  • Add the crushed tomatoes and cinnamon stick.
  • Bring to a boil, simmer and cook covered for about an hour, stirring once in a while to ensure the vegetables get cooked evenly.
  • Once the vegetables are really tender, add more salt (if needed) and stir in the mustard seeds.
  • Add coriander leaves and garnish with spring onions (if using).
  • Recipe courtesy: Holy Cow Vegan.