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Eggplant and Mushroom with Garlic Sauce

Asian Eggplant and Mushroom with Garlic-Tamari Sauce

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3


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)


  1. 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.
  2. Add in the eggplant and toss well.
  3. When the eggplant starts to brown a little, add in the mushrooms. Put the lid on fully and reduce heat to low-medium.
  4. 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.
  5. Once the eggplant is cooked, add in half the scallions, toss and take off heat.
  6. 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

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