Name: Eggplant Mushroom
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: American
Ingredients: ¼ cup toasted sesame oil; 2-inch piece ginger, sliced thin; 2 red chillies, thinly sliced (deseeded if you don’t like super spicy food); 4 cloves garlic, finely chopped; 2 medium eggplants, sliced into bite-sized pieces with skins left on; 200g / 7 ounces mushrooms, cut into wedges (around 6 mushrooms); ¼ cup tamari (or soy sauce); 1 teaspoon coconut sugar; 1 tablespoon cornstarch or powdered kuzu (dissolved in 2 tablespoons of water); 3 scallions (spring onions), thinly sliced; 1 tablespoon toasted sesame seeds (optional)

This dish is one of those humble, pantry-based meals that ends up tasting like you’ve ordered in from your favorite takeout spot—but it’s healthier, faster, and way more satisfying because you made it. Meet my Eggplant Mushroom with Garlic-Tamari Sauce—savory, saucy, and made to spoon over fluffy jasmine rice.

Honestly, this is the kind of dish that happened from just poking around the fridge. You know the drill—half an eggplant here, a few mushrooms hanging out in the back. A splash of tamari, a hit of garlic, and suddenly dinner’s ready in under 30 minutes and you’re high-fiving yourself at the stove.

Why You’ll Love This Dish

Quick and easy: A true weeknight hero with no special equipment needed.
Naturally vegan and gluten-free: Clean, simple ingredients you probably already have.
Big flavor, minimal effort: The garlic-tamari sauce does all the heavy lifting.

Ingredients You’ll Need

Eggplant: Asian eggplants are ideal—tender and less bitter—but regular eggplant works too.
Mushrooms: Button, cremini, or shiitake all do the job. Use what you’ve got!
Garlic: Lots of it. The more, the better.
Tamari: Adds deep umami without any gluten. Soy sauce also works if gluten isn’t a concern.
Sesame Oil: For that classic nutty flavor in Asian stir-fries.
Maple Syrup or Coconut Sugar: Balances the saltiness with a touch of sweetness.
Cornstarch + Water: Helps thicken the sauce and gives everything a glossy finish.
Optional Add-ins: Chili flakes, green onions, or a splash of rice vinegar.

How to Make It

Prep the eggplant:
If you’re working with a larger eggplant, you might want to salt and drain it for 15–20 minutes to pull out bitterness and moisture. Pat it dry before cooking.

Cook the eggplant and mushrooms:
In a large skillet or sauté pan, heat some sesame oil. Add the eggplant cubes and cook until tender and slightly golden, stirring often. Add the mushrooms and cook until they soften and release their moisture.

Make the garlic tamari sauce:
In a small bowl, whisk together tamari, garlic, maple syrup, and a little cornstarch slurry (cornstarch + water). Pour it into the skillet with the veggies.

Simmer until glossy and thickened:
Let the sauce bubble gently for a couple of minutes until it thickens and coats everything beautifully.

Serve hot over jasmine rice or noodles. Garnish with sliced scallions, toasted sesame seeds, or chili crisp if you like some heat.

Helpful Tips

Don’t rush the eggplant—it needs a few extra minutes to soften and soak up flavor.
Want it spicy? Add chili flakes or a spoonful of chili garlic sauce to the pan.
Short on tamari? Mix soy sauce with a splash of water and a pinch of sugar.
This sauce also works well with tofu, broccoli, or even green beans.

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors get even better the next day!

Yield: 3

Eggplant Mushroom

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

¼ cup toasted sesame oil
2-inch piece ginger, sliced thin
2 red chillies, thinly sliced (deseeded if you don’t like super spicy food)
4 cloves garlic, finely chopped
2 medium eggplants, sliced into bite-sized pieces with skins left on
200g / 7 ounces mushrooms, cut into wedges (around 6 mushrooms)
¼ cup tamari (or soy sauce)
1 teaspoon coconut sugar
1 tablespoon cornstarch or powdered kuzu (dissolved in 2 tablespoons of water)
3 scallions (spring onions), thinly sliced
1 tablespoon toasted sesame seeds (optional)

Instructions

In a large saucepan, heat the oil on medium to high heat. Add the ginger, one of the chillies, and the garlic and fry until they become fragrant.
Add in the eggplant and toss well.
When the eggplant starts to brown a little, add in the mushrooms. Put the lid on fully and reduce heat to low-medium.
After 5 minutes, add in the tamari, sugar, and cornstarch slurry with an additional 1 cup of water. You’ll notice that the sauce will start to thicken after a minute or so. Simmer on low until the eggplant is cooked, keeping the lid on and stirring every couple of minutes.
Once the eggplant is cooked, add in half the scallions, toss, and take off the heat.
When serving, sprinkle with toasted sesame seeds, the rest of the scallions, and chilli to taste. Serve with cooked jasmine rice.

Notes

If using a low-sodium tamari or soy sauce and you think it’s under-seasoned, add some salt to taste.
If you’re wondering what kuzu is, you can learn about it here.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 382Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 1352mgCarbohydrates 48gFiber 12gSugar 17gProtein 9g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.