Monday, May 16, 2011


I wanted to post this last Thursday, but blogger was down:
As a follow up to the weekly menu, I have to brag about last nights’ dinner.  AMAZING!  Szechwan Eggplant is a guaranteed staple in our home now. It is vegetarian, gluten free, and best of all-it takes little time and effort to make. I don’t do a great deal of measuring while cooking so use your judgment.  Unfortunately I did not take pictures, but will next time:
Szechwan Eggplant (adapted by Randi from The Gluten Free and Vegetarian Kitchen)
1 large eggplant, cut into cubes
1 package of shitake mushrooms
1 bundle of green onions, chopped
2 cloves of garlic, minced
Peanut oil
Toasted sesame oil
Sambal (garlic/chili paste)
Rice noodles
Tamari sauce (if gluten is not a factor, soy sauce will do)
Sriracha (this is for heat, so use to your preference)
10-12 Thai Basil Leaves, chopped
A good chunk of fresh ginger, minced
Pickled Ginger (optional, as a garnish)
Course Celtic Sea Salt (any sea salt will work)
Miso Paste (any type will do, this is worth keeping in the fridge)

First make your rice noodles according to the package, then rinse in cold water.  Put them in a bowl and throw in a little bit of tamari, salt, and sesame oil.  Mix to coat then set aside.
Coat a pan with half sesame oil, half peanut oil and teaspoon of chili paste.  Heat pan on high until it is at a sizzling temperature (think Wok).
Throw in garlic, ginger, and onion to flavor the oils.  Throw in eggplant, mushrooms and Thai basil leaves. Give everything a good stir.  Add Tamari as needed to keep pan from burning (a few splashes should do).
Add a good chunk of miso paste and more Tamari to make it saucy.  Feel free to add water if you like it to be a little thinner of a sauce.
At this point, I added Sriracha because we like it spicy in our house.
Salt to taste and keep stirring.
Once eggplant has softened, turn off heat and add your rice noodles. 
Give everything a good stir, divvy into bowls, top with pickled ginger slices and more hot sauce if wanted, then enjoy!!!

*this made enough for two good size servings and one half serving for a lunch leftover. 
*chopped peanuts would also make a good addition.

No comments:

Post a Comment