Enjoy a healthier version of the classic Asian eggplant and mushrooms in a delicious and super easy garlic tamari sauce.
- 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)
- 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.
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