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Thai-Style, Spicy Eggplant-Mushroom Sauce

Thai-Style~ Spicy Eggplant-Mushroom Sauce recipe image
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;€™s 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.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 205.7
Dietary: Vegetarian
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
  • 1/2 pound Mushrooms
  • 1 md Shallot
  • 2 md Garlic cloves
  • 1/2 teaspoon Hunan style red chili paste
  • 1 1/2 cup Rice milk or milk
  • 1 lb Eggplant
  • 1 md Red bell pepper
  • 1/2 cup Chopped asparagus stems
  • 1/2 cup Fresh basil leaves
  • 2 ts Sugar
  • 1/2 ts Plum sauce
  • 1/2 ts Ginger
  • 1/4 c Veggie stock
  • 2 drops Toasted sesame oil
Directions
  1. 1
    Mince the garlic and shallot.
  2. 2
    Quarter the mushrooms.
  3. 3
    Dice the eggplant into 1-inch cubes.
  4. 4
    Slice the red bell pepper into long strips.
  5. 5
    In a large frying pan over medium heat, add the veggie stock and mushrooms.
  6. 6
    Simmer for 5 minutes or until mushrooms are tender and brown.
  7. 7
    Remove mushrooms from the pan and set aside.
  8. 8
    In the remaining stock, add the shallot and garlic, and sauté for 1-2 minutes.
  9. 9
    Add the chili paste and milk to the pan.
  10. 10
    Bring the mixture to a boil, then reduce heat and simmer on low for 5 minutes, stirring often.
  11. 11
    Stir in the sugar, plum sauce, and ginger.
  12. 12
    Add the eggplant, asparagus stems, and red bell pepper to the sauce.
  13. 13
    Bring the mixture back up to a boil.
  14. 14
    Cover and simmer for 15 minutes, stirring occasionally, until the eggplant and asparagus are tender.
  15. 15
    In the last 5 minutes of cooking, add the reserved mushrooms and fresh basil leaves.
  16. 16
    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.
  17. 17
    Add a few drops of toasted sesame oil and stir to combine.
  18. 18
    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.

Keywords: thai, eggplant, mushroom, sauce, spicy, vegetarian, chili, garlic, shallot, basil, rice milk, simmered, asian, vegetables, herb, creamy, dinner, quick, easy, flavorful
Read it online: https://www.chefs-mate.com/recipe/thai-style-spicy-eggplant-mushroom-sauce-2/