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Stir-Fried Eggplant, Mushrooms and Cherry Tomatoes

This stir-fried Eggplant, Mushrooms and Cherry Tomatoes recipe makes a delicious Mediterranean side dish.

This is one of my go-to dishes. Rich and flavourful, the cumin adds a Mediterranean taste that is so delicate, and the rice vinegar give it a subtle tangy richness.

Prepared in minutes, this makes a perfect side dish or it can be served as an appetizer. I enjoy it with gluten free pita bread or in a wrap.

This recipe is completely vegan, and rich in vitamins and minerals. Although considered a vegetable, aubergines are actually a fruit. They are loaded with potassium and fibre and are considered an antioxidant. They come in a range of different sizes and colours. Most common are purple; however there are also red, black and green eggplants.



(Makes 4 servings)

  • 3 medium purple eggplants, cubed

  • 2 cups cremini mushrooms, thickly sliced

  • 1 cup cherry tomatoes, sliced in half

  • 1/2 teaspoon ground cumin

  • 2 tablespoons rice vinegar

  • 4 tablespoons extra virgin olive oil

  • salt and pepper, to taste



In a sauté pan over medium heat, add the olive oil and eggplant, salt and pepper. Sauté until eggplant is tender and slightly browned.

Add the mushrooms and cherry tomatoes and cook for five minutes until the mushrooms begin to soften, and the tomatoes start to release their juices.

Add the cumin and rice vinegar and cook for an additional five minutes. Serve and enjoy.


Nutritional Information Per Serving:

total calories = 291 | total fat = 14.58g | saturated fat = 2.06g | cholesterol = 0mg | sodium = 7.5mg | carbohydrates = 41.54g | dietary fibre = 10.9g | sugars = 14.34g | protein = 4.66g

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