Asian Eggplant And Mushroom With Garlic-Tamari Sauce
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
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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Asian Eggplant and Mushroom with Garlic-Tamari Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3
Description
Enjoy a healthier version of the classic Asian eggplant and mushrooms in a delicious and super easy garlic tamari sauce.
Ingredients
- ¼ cup toasted sesame oil
- 2-inch piece ginger, sliced thin
- 2 red chillies, thinly sliced (deseeded if you don’t like super spicy food)
- 4 cloves garlic, finely chopped
- 2 medium eggplants, sliced into bite sized pieces with skins left on
- 200g / 7 ounces mushrooms, cut into wedges (around 6 mushrooms)
- ¼ cup tamari (or soy sauce)
- 1 teaspoon coconut sugar
- 1 tablespoon cornstarch or powdered kuzu* (dissolved in 2 tablespoons of water)
- 3 scallions (aka spring onions), thinly sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- In a large saucepan, heat the oil on medium to high heat. Add the ginger, one of the chillies, and the garlic and fry until they become fragrant.
- Add in the eggplant and toss well.
- When the eggplant starts to brown a little, add in the mushrooms. Put the lid on fully and reduce heat to low-medium.
- After 5 minutes, add in the tamari, sugar and cornstarch slurry with an additional 1 cup of water. You will notice that the sauce will start to thicken after a minute or so. Simmer on low until the eggplant is cooked, keeping the lid on and stirring every couple of minutes.
- Once the eggplant is cooked, add in half the scallions, toss and take off heat.
- When serving, sprinkle with toasted sesame seeds, rest of scallions and chilli to taste and serve with cooked jasmine rice.
Notes
If using a low-sodium tamari or soy sauce and you think it’s under-seasoned, add some salt to taste.
If you’re wondering what kuzu is, you can learn about it here.
- Diet: Vegan
Made this tonight, after a google search for ‘mushroom eggplant recipe’. I tasted it prior to servicing and the soy flavour was a bit strong – so I read the reviews, saw the sherry advice. Not having sherry, I used some Pinot noir! And it was perfect, just took the strength out of the soy and added a lovely deep flavour. Will have again!
I followed the recipe pretty faithful except including some dry sherry in the cup of liquid added. The eggplant had that silky texture I associate with eggplant cooked at Asian or Indian restaurants. It was great!
What an interesting addition, I would have never thought to add that. So glad that you enjoyed it ☺️ Thanks for the lovely review! x
I fixed it last night and my wife and I both loved it. Easy to prepare and tasty. I substituted corn starch for kuzu and red pepper flakes for the red chili pepper.
So glad you both enjoyed it, Scott 🙂 Thanks for sharing!
Michael and Masa, I love the concept of your website. My husband and I are vegan, and also trying compare down to a simpler more natural lifestyle. I will try this recipe for dinner tonight. I know it will be delicious. Thank you.
Thanks so much, Elizabeth. Good on you! I hope you enjoyed the sauce 🙂
Just made this for husband and I, absolutely delicious! He is vegetarian and I’m always looking for new easy veggie dishes. This was one and full of amazing flavour! Thank you for sharing:)
Hi Katherine, glad to hear you both enjoyed it! 🙂 Thanks for sharing.
Oh wow you had me at asian iam loving this recipe and cannot wait to try it, iam not a vegan but love experimenting with meat free meals. i will definitely be sharing this with my friends. Also i would love to see some throw together recipes and family friendly. thanks
Glad to hear it Amber! Hope you enjoy it 🙂 Thanks for the suggestion, I’ll keep that in mind for future recipes.