I have been trying to eat healthier, well, a little bit, a little less meat, a lot more veggie. I bought some meaty Thai eggplant this weekend, meat substitute:) So here you go, spicy eggplant with minced mushrooms. It was soo good, I had a split second of not missing meat. Hehehe.
8 Thai eggplants (quartered)
8 oz of white button mushrooms (finely chopped)
3 serrano peppers (finely chopped)
3 green onions (thinly sliced, separate the white and green parts)
2 tbsps of sriracha
4 cloves of pickled garlic (minced)
1 tbsp each of mirin and pickled juice from pickled garlic
1 tsp of white pepper
3 tbsps of water
In a pan over medium heat, add a tbsp of bacon fat. Add eggplants, a tbsp of water, and cook for 7 to 10 mins, or until the eggplants are slightly softened. Remove and set aside.
In the same pan over medium high heat, add 1 tbsp of bacon fat, pickled garlic, green onion (white part), serrano peppers and mushrooms. Cook for 10 mins, stir occasionally. When the mushrooms are browned. Add 1 tbsp of sriracha, mirin and cook for another 2 mins or until most of the liquid is evaporated.
Now add the eggplants back in the pan, stir in another tbsp of sriracha, white pepper and 2 tbsps of water. Cover the lid and let it cook for another 10 mins.
Uncover and stir. Cook for another 2 mins. Top it with the green onion (green part). And it’s ready to serve 🙂 I had mine with some fried rice