Eggplant and Mushrooms Spaghetti

Eggplant and Mushrooms SpaghettiThis wholesome spaghetti preparation is loaded with veggies and is an ideal breakfast. Though most of the time we do not add veggies to spaghetti, this time we decided to give it a go. If fresh and ripe tomatoes are available, the results would be great. Addition of local dried herbs can be experimented with if you prefer to do so. If you don't like eggplants, substitute it with zucchini. Similarly, feel free to pick the local mushroom variety of your preference. If you prefer, you can add the veggies in mashed form too. While parboiling sliced eggplants, make sure you keep them a bit rawer. Don't hesitate in making the spicier version of the same by adding hot chili flakes. Let's quickly make this delicious recipe.

Eggplant and Mushrooms Spaghetti
Eggplant and Mushrooms Spaghetti

Eggplant and Mushrooms Spaghetti

Savor this lip smacking, easy-to-make, and wholesome spaghetti preparation which includes both eggplants and mushrooms cooked with a delicious tomato base.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
Nutrition: (per serving)
Calories: 365 calories
Fat: 7 grams
Carbohydrates: 62 grams
Sodium: 523 milligrams
Protein: 14 grams
Sugar: 5 grams

  • 400 gm spaghetti
  • 3 big & ripe tomatoes (chopped)
  • 1 cup eggplant (sliced with skin intact)
  • 250 gm mushroom (diced or sliced)
  • 3/4 tsp mixed dried herbs
  • 1/3 tsp cayenne pepper
  • 1/5 tsp garlic powder
  • 1/3 tsp onion powder
  • 1/2 cup chicken stock
  • 4 tsp olive oil
  • salt to taste


  1. Parboil eggplant slices (for just 30-45 seconds) and keep aside.
  2. Heat olive oil in a large skillet on a medium flame.
  3. Add mushrooms and sauté for half a minute.
  4. Add chopped tomatoes with chicken stock and season with mixed dried herbs, cayenne pepper, garlic powder, onion powder, and salt.
  5. Cook for about 4 to 5 minutes slightly mashing the tomatoes at regular intervals.
  6. In the meantime, cook spaghetti as per the instructions given on the packet. Drain.
  7. Add both parboiled eggplant slices and spaghetti to the skillet.
  8. Toss for a minute or two.
  9. Serve hot.