Yen Can Cook: Vegetarian Eggplant and Mushroom Pasta
Eggplant or aubergine, this purple beauty is frequently on the list of foods that people “don’t like” but I’m lucky that my daughter, Sam can accept it. However, there is still people in my family which is not really fond of this vegetable (you know who lah, right? (´･ｪ･｀) Set aside the nutrition facts (it is rich in fiber, low in calories and the Anthocyanins in eggplant may protect heart health), actually there are many ways to cook it. Eggplant is a subtle in flavour and it lends itself to a wide variety of cooking techniques, the key is finding the right dish—an actually good eggplant dish.
Today’s dish is a light tasting wafu style (Japanese style) pasta that well received by my family and I hope that this recipe can develop a newfound enjoyment of the eggplant for those eggplant haters out there!
1 medium size eggplant, cut into batonnet 1/2 inch thick
100g Shimeji Mushroom (can be substituted with others mushroom)
1/2 onion, sliced
2 tablespoons Sake
2 teaspoon soy sauce
2 teaspoon Mirin
2 tablespoons olive oil
Salt and black pepper to taste
Step 1: Cook the spaghetti according to package directions. Drain and reserving 1/3 cup of cooking liquid.
Step 2: Heat oil in a skillet, pan fry the eggplant with the skin facing down first (to retain the purple colour of the skin) then flip over and continue to pan fry till soften. Remove from skillet and set aside.
Step 3: In the same skillet, stir fry sliced onion and Shimeji mushrooms till soft.
Step 4: Add the the cooked pasta (Step 1), pour in some pasta cooking water. Add also the pan fried eggplant (Step 2).
Step 5: Add in Sake, Mirin, soy sauce, stir fry till mix well. Season with salt and pepper.
Step 6: Serve.