Grilled Eggplant and Mushrooms with simple marinara
Eggplant tastes best when roasted or grilled. So I decided to grill them first then added them to the mushrooms with simple marinara sauce. Baby Bella mushrooms are my favorite kind because they render a very earthy taste and the texture is perfect for simmering. This vegan dish is full of flavor, great with a side of whole grain baguette or brown rice.
Let’s get cooking!
Recipe for simple marinara
Ingredients
- 1 15 oz. canned tomato sauce, no sugar added
- 1 yellow onion, chopped
- 1 piece chipotle pepper in adobo sauce, chopped
- 3 Roma tomatoes, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Heat a pan with oil, saute garlic and onion, add the tomatoes, stir to mix. Add the smoked paprika, stir, season with salt and pepper. Add the chipotle pepper and tomato sauce, stir, lower the heat, cover, simmer for 5 minutes. Remove from the heat and set aside.
Recipe for grilled eggplant and mushroom with simple marinara
Ingredients
- 1 medium eggplant, sliced
- 8 oz. Baby Bella mushrooms, thinly sliced
- 2 cups simple marinara (prepared earlier)
- 3 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1/4 cup frozen peas
- salt and black pepper to taste
Instructions
- Preheat a stove top grill. Season the eggplant with salt, pepper, and drizzle with 2 tablespoons oil. Grill until tender, cool, then cut into smaller pieces and set aside.
- Heat a pan with remaining oil, add the garlic, stir for about 10 seconds or until slightly toasted but careful not to burn them. Add the mushrooms and peas, frequently stir until the mushrooms are tender.
- Add the grilled eggplant and simple marinara, stir to mix, lower the heat, cover, simmer for 3 minutes.
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