Gingered Eggplant and Shitake -

A great veggie dish as a side or a main meal served over some Chinese rice.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  15min


  • 1 Tsp. Sesame Oil
  • 1 Onion, peeled and sliced
  • 2 Cloves Garlic, peeled and sliced thinly
  • 1 Fresh Thai Chili Pepper, sliced thinly
  • 2 Inch Piece of Fresh Ginger, sliced thinly
  • 6 Whole Dried Shitake Mushrooms
  • 1 Cup Boiling Water
  • 2 Large Japanese Eggplants, sliced
  • 3 Tbsp. Soya Sauce
  • 2 Tbsp. Brown Sugar


  1. Place the dried shitake mushrooms in a large bowl and cover with the boiling water. Allow to sit for about 15 minutes.
  2. Meanwhile in a large skillet on medium high heat add the sesame oil with the onions, ginger, garlic, and chili. Sauté for 30 seconds. Add in the eggplant and sauté for another 2 minutes.
  3. Use a ladle to scoop out about ½ cup of the water that the mushrooms are soaking in and add it to your skillet with the eggplant mixture. Now add the soya sauce and brown sugar.
  4. Remove the mushrooms from the water they are soaking in and slice each in half. Add to the skillet with the eggplant.
  5. Sauté for 10 minutes more, stirring occasionally and serve.


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