Asian-style Eggplant and Oyster Mushrooms Recipe


  • 2 medium Asian eggplants (halved lengthwise, then sliced into 2-inch pieces)
  • salt and freshly ground black pepper, to taste
  • sesame oil
  • 250 grams lean ground pork
  • 3 large garlic cloves, chopped
  • 1 Tbsp good quality soy sauce
  • 1 cup oyster mushrooms, shredded
  • 1 small onion, finely sliced
  • 2 stalks scallions (white part chopped, green leaves sliced on the diagonal)
  • a pinch of red chili flakes
  • 1/2 cup water or pork broth
  • 1 red chili, sliced finely on the diagonal
  • small bunch of flat-leaf parsley, chopped
  • cooking oil, as needed

Asian-style Eggplant and Oyster Mushrooms Recipe

  1. Heat up a non-stick pan, on medium heat. Season eggplants with salt and fresh cracked black pepper, then drizzle with a little sesame oil. Toss to coat evenly. Fry up the eggplant in the heated pan just until the cut sides have browned. Remove from heat and transfer to a plate.
  2. In the same pan, stir-fry the ground pork on medium-high heat until just browned. Add in chopped garlic and stir to mix with the pork. Season with a little salt and pepper, then add soy sauce. Stir in the shredded mushrooms, onions, and white part of the scallions. Add a little cooking oil if the mixture is too dry. Stir-fry to cook the mushrooms, about 1-2 minutes. Add in a pinch of red chili flakes.
  3. Put back the fried eggplants into the pan and toss until well incorporated. Pour in 1/2 cup water or broth and let simmer for a minute. Add in the sliced chilies. Remove from heat and sprinkle with chopped parsley, tossing again to mix well.
  4. Plate up and drizzle with some more sesame oil if desired.

Source: Runaway Spoon

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