Thai-Style, Spicy Eggplant-Mushroom Sauce Recipe

Name: Thai-Style, Spicy Eggplant-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mushrooms; 1 medium shallots; 2 medium garlic cloves; 1/2 teaspoon thai chili paste; 1 1/2 cups rice milk; 1 pound eggplant; 1 medium sweet red bell peppers; 1/2 cup asparagus chopped; 1/2 cup basil; 2 teaspoons sugar; 1/2 teaspoon plum sauce; 1/2 teaspoon ginger; 1/4 cup vegetable stock; 2 teaspoons tapioca flour

Servings: persons

1/2 pound mushrooms
1 medium shallots
2 medium garlic cloves
1/2 teaspoon thai chili paste
1 1/2 cups rice milk
1 pound eggplant
1 medium sweet red bell peppers
1/2 cup asparagus chopped
1/2 cup basil
2 teaspoons sugar
1/2 teaspoon plum sauce
1/2 teaspoon ginger
1/4 cup vegetable stock
2 teaspoons tapioca flour

1
In a large frying pan, on medium head add stock and mushrooms.
2
Simmer for 5 minutes or until mushrooms are tender and brown.
3
Remove mushrooms and set aside.
4
In remaining stock add shallot and garlic, saute for 1 to 2 minutes.
5
Add chili paste and milk.
6
Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.
7
Add sugar, plum sauce and sesame oil (only a few drops!
8
It's amazing the flavor it adds).
9
Add eggplant, asparagus stems and red bell pepper.
10
Bring mixture back up to a boil.
11
Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.
12
In the last 5 minutes add mushrooms and fresh basil leaves.
13
Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound mushrooms, 1 medium shallots, 2 medium garlic cloves, 1/2 teaspoon thai chili paste, and more.

Yes, Thai-Style, Spicy Eggplant-Mushroom Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Style, Spicy Eggplant-Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions