This Thai-inspired sauce is a vibrant, creamy blend of tender eggplant and earthy mushrooms, infused with the sharp heat of Hunan-style red chili paste. Aromatic garlic and shallots provide a savory base, while rice milk creates a silky texture that coats every bite. Fresh basil adds a bright, herbal finish that balances the richness. It&# 226;ÂÂs a versatile vegetarian dish perfect for pouring over steamed rice, grilled polenta, or alongside steamed vegetables. The combination of sweet, spicy, and savory flavors makes it an ideal weeknight dinner or a flavorful addition to a larger spread.
Thai-Style, Spicy Eggplant-Mushroom Sauce
Description
This Thai-inspired sauce is a vibrant, creamy blend of tender eggplant and earthy mushrooms, infused with the sharp heat of Hunan-style red chili paste. Aromatic garlic and shallots provide a savory base, while rice milk creates a silky texture that coats every bite. Fresh basil adds a bright, herbal finish that balances the richness. It's a versatile vegetarian dish perfect for pouring over steamed rice, grilled polenta, or alongside steamed vegetables.Ingredients
Directions
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Mince the garlic and shallot.
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Quarter the mushrooms.
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Dice the eggplant into 1-inch cubes.
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Slice the red bell pepper into long strips.
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In a large frying pan over medium heat, add the veggie stock and mushrooms.
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Simmer for 5 minutes or until mushrooms are tender and brown.
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Remove mushrooms from the pan and set aside.
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In the remaining stock, add the shallot and garlic, and sauté for 1-2 minutes.
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Add the chili paste and milk to the pan.
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Bring the mixture to a boil, then reduce heat and simmer on low for 5 minutes, stirring often.
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Stir in the sugar, plum sauce, and ginger.
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Add the eggplant, asparagus stems, and red bell pepper to the sauce.
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Bring the mixture back up to a boil.
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Cover and simmer for 15 minutes, stirring occasionally, until the eggplant and asparagus are tender.
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In the last 5 minutes of cooking, add the reserved mushrooms and fresh basil leaves.
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If the sauce is too thin, mix 2 teaspoons of tapioca flour with 1/3 cup cold water, pour into the pan, and stir until thickened.
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Add a few drops of toasted sesame oil and stir to combine.
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Serve over rice, grilled polenta, or with steamed asparagus tips.
Nutrition Facts
Servings 4
- 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.
Note
Thickening the Sauce: If you find the sauce too thin after simmering, remove the vegetables with a slotted spoon and set aside. Lower the heat to the lowest setting. Mix 2 heaping teaspoons of tapioca flour (not pearls) with 1/3 cup of cold water until smooth. Pour this mixture into the sauce while stirring constantly. The sauce will thicken in less than a minute. Return the vegetables to the pan or serve the sauce over them.
Spice Level: The dish is pleasantly spicy. If you prefer milder flavors, reduce the amount of Hunan style red chili paste.
Authentic Variation: For a more traditional Thai flavor profile, you can substitute the rice milk with coconut milk and add a small amount of coconut extract. Olive oil can also be used as part of the base if desired.
Serving Suggestions: This sauce pairs well with steamed white rice, jasmine rice, or grilled polenta. It can also be served alongside steamed asparagus tips for a complete vegetable medley.
