Ginger Eggplant and Mushroom Stir-fry
Whether it’s Meatless Monday or a rush before a kid’s ballgame, this dish is a quick meal to throw together that does not sacrifice on flavor!
Embracing that body! Full disclosure, I absolutely love eggplants. When you see an eggplant in all of its glory-gorgeous purple, beautiful shape…one of my favorite watercolor paintings I’ve ever done is of eggplants! But the reason I’ve chosen this as my challenge ingredient is because I’ve never seemed to master the delicate nature of their texture when cooking. Either I feel it absorbs too much grease and is a sponge of oil, or it still has a tough skin on the outside. This has become personal! In this dish, the beauty of the sauté to achieve that slight pan-fried texture is that it par cooks down the vegetable to a nice consistency and adding a little splash of broth to make the sauce finished off everything in a nice, tender consistency without being oily. Eggplant is a very absorbent vegetable, and by utilizing the ginger and soy, this takes on a fantastic flavor outside of your typical eggplant parmesan.
Don’t forget the fun-guy! Not to be overpowered by the star of the show, the umami flavor that pulls through from the slow cooked mushrooms is not lost here. This is a perfect way to use any mushrooms you may have on hand, and a great combination would really add to the flavor! I like cooking with baby bella mushrooms because they are a versatile mushroom that still brings great flavor, but the next time I cook this, I may try out some more exotic mushrooms and slow cook them before adding the eggplant. These two are a great pair!
This recipe is part of the Tour of the Markets challenge I am taking on, where I try to create fun and unique recipes with seasonal ingredients. If you haven’t been following along, catch up on the past tours here!
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Ginger Eggplant and Mushroom Stir-fry
Equipment
- 2 Skillets
- Kitchen knife
Ingredients
- 1 tbsp Fresh Ginger
- 1 Medium Eggplant
- 1 1/2 cups Mushrooms I used Baby Bella
- 2 stalks Green Onion
- 2 cloves Garlic
- 2 tsp Olive Oil
- 2 tsp Soy Sauce or Liquid Aminos
- 2 tbsp Vegetable Broth
- 2 cups Cauliflower Rice Or rice of your choice
- 1 tsp Butter
- Salt and Pepper to taste
Instructions
- In a skillet, sauté minced garlic and ginger in olive oil.
- Once fragrant, add sliced eggplant, green onion and mushroom. As they become lightly sauteed, add the soy sauce and broth, creating a sauce. Reduce heat and place lid on skillet and let the flavors join.
- As they are simmering, in a second skillet, add your cauliflower rice, adding butter, salt and pepper as it cooks.
- Plate and serve with a bit more sliced green onion for garnish. Enjoy!
