Thai-Style, Spicy Eggplant-Mushroom Sauce

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Servings: 4 servings Difficulty: Advanced
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A creamy, aromatic vegetable stew with a kick of heat and rich umami flavors.
Thai-Style, Spicy Eggplant-Mushroom Sauce recipe image

This Thai-inspired dish transforms simple vegetables into a deeply flavorful, creamy stew. The combination of tender eggplant, earthy mushrooms, and crisp bell peppers creates a satisfying texture contrast. The sauce is built on a base of rice milk, enriched with Hunan chili paste for heat and ginger for warmth. A touch of plum sauce adds subtle sweetness, while toasted sesame oil provides a fragrant finish. It’s a versatile vegetarian main that pairs beautifully with steamed rice or grilled polenta. Quick to prepare yet complex in taste, it’s perfect for a cozy weeknight dinner or a light yet filling meal.

Thai-Style, Spicy Eggplant-Mushroom Sauce recipe image
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Thai-Style, Spicy Eggplant-Mushroom Sauce

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 205.7

Description

This Thai-inspired dish transforms simple vegetables into a deeply flavorful, creamy stew. The combination of tender eggplant, earthy mushrooms, and crisp bell peppers creates a satisfying texture contrast. The sauce is built on a base of rice milk, enriched with Hunan chili paste for heat and ginger for warmth. A touch of plum sauce adds subtle sweetness, while toasted sesame oil provides a fragrant finish. It's a versatile vegetarian main that pairs beautifully with steamed rice or grilled polenta. Quick to prepare yet complex in taste, it's perfect for a cozy weeknight dinner or a light yet filling meal.

Ingredients

Directions

  1. Mince the garlic and shallot; quarter the mushrooms.
  2. Dice the eggplant into 1-inch cubes.
  3. Slice the red bell pepper into long strips.
  4. In a large frying pan over medium heat, add the vegetable stock and mushrooms.
  5. Simmer for 5 minutes, or until the mushrooms are tender and browned.
  6. Remove the mushrooms from the pan and set aside.
  7. In the remaining stock in the pan, add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant.
  8. Stir in the chili paste, rice milk, sugar, plum sauce, and grated ginger.
  9. Bring the mixture to a boil, then reduce heat and simmer on low for 5 minutes, stirring often.
  10. Add the eggplant, asparagus stems, and red bell pepper strips to the sauce.
  11. Bring the mixture back to a boil, then cover and simmer for 15 minutes, stirring occasionally, until the eggplant and asparagus are tender.
  12. Add the reserved mushrooms and half of the fresh basil leaves. Simmer uncovered for the last 5 minutes.
  13. If the sauce is too thin, mix tapioca flour with a small amount of cold water to make a slurry, then stir into the pan. Simmer for 1-2 minutes until thickened.
  14. Remove from heat and stir in the toasted sesame oil.
  15. Serve hot over rice or grilled polenta, garnished with remaining fresh basil leaves.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 205.7kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 26.6mg2%
Total Carbohydrate 43.9g15%
Dietary Fiber 2.2g9%
Sugars 1.7g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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