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Millet, mushrooms, and eggplant are sauteed with just the right sprinkle of herbs in this comforting and filling dish. Add the eggplant and mushrooms along with another pinch of salt. Cook the mixture, stirring occasionally, until the eggplant has softened and cooked through.

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Ingredients for Sautéed Eggplant and Mushrooms with Herbs:

1. Need 1 medium eggplant
2. Provide 1 for pack mushrooms, any kind
3. Get 1 clove garlic
4. Take 2 Tbsp of olive oil
5. Get 2 of sprigs thyme
6. Take 6 leaves - basil
7. Prepare to taste - Salt & pepper

When the eggplant starts to brown a little, add in the mushrooms. Put the lid on fully and reduce heat. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the Reduce heat to medium.

Sautéed Eggplant and Mushrooms with Herbs instructions:

1. Crush garlic. Put olive oil and garlic in pot and heat on low until fragrant.
2. Add eggplant and sauté for 2-3 minutes until coated in oil.
3. Add mushrooms and thyme and briefly sauté. Sprinkle with a little salt & pepper. Put on lid (this will create steam inside the pot that will help cook your eggplant without burning)
4. Cook for 4 minutes with the lid on, stirring 2 or 3 times during that time.
5. When eggplant is cooked, toss in the basil leaves and briefly sauté. Adjust taste with salt & pepper. Bon apetit!

Cook until mushrooms are well browned. These garlic herb sauteed mushrooms are the best you will ever taste! This healthy sauteed mushroom recipe calls for cremini or white button mushrooms, but you can use your favorite variety. Slice mushrooms, stem and all, to the size you like. Add herbs and continue cooking until mushrooms are tender, yet firm.

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