This Asian eggplant and mushroom dish with a flavourful garlic tamari sauce is a quick and easy meal to prepare with a fragrant bowl of jasmine rice.
I’m one of those cooks that looks at what’s in the pantry and fridge and makes something. I very rarely follow recipes. Go figure.
I do though like experimenting, so I might get the general idea of a particular dish from a few different sources and then make my own.
One thing that I have followed a recipe for recently was learning how to make tofu. As I’m trying to transition to a zero-waste lifestyle, I’m looking at all the things that I cook with and am trying to make as much of it myself as I can. I used this recipe to make tofu in the last couple of weeks, and it surprised me how simple it was!
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Yes, there are a few steps to it, especially making the soy milk, but I batch soaked and shelled them, so I made two tofus over a week period. All you need is soybeans (which I bought from my bulk shop), water and lemon juice!
A healthier version of a classic Asian eggplant and mushroom sauce
Since I was experimenting with more Asian foods, I was inspired to try making my favourite dish that I have when my husband Michael and I go out. I don’t like mock meat at this particular restaurant pretty much the only option left (besides just plain rice and veg) is their eggplant clay pot.
I wanted to create something similar at home and make the sauce a healthier alternative to the ones you get in restaurants.
This isn’t a typical way to make an Asian style eggplant dish, but if you don’t have a wok or want to prep the eggplant before, this is the easiest way to achieve a similar result. I like it when the eggplant starts to fall apart a little, the melt in your mouth texture is what we’re going for. Hope you enjoy it!
Other recipes you’ll love:
- Rustic Eggplant Patties in Tomato Sauce
- Roasted Eggplant and Capsicum Buckwheat Salad
- Miso-Glazed Japanese Eggplant
- Spiced Quinoa and Eggplant Rolls
- Mushroom & Eggplant Miso Soup with Brown Rice Noodles