Thai-Style, Spicy Eggplant-Mushroom Sauce

1 hours Prep: 15 minutes Cook: 35 minutes

67 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1/2	pound	mushrooms
1	medium	shallot
2	medium	garlic cloves
1/2	teaspoon	chili paste
1 1/2	cups	rice milk
1	pound	eggplant
1	medium	sweet red bell pepper
1/2	cup	asparagus	chopped
1/2	cup	basil
2	teaspoons	sugar
1/2	teaspoon	plum sauce
1/2	teaspoon	ginger
1/4	cup	vegetable stock
2	teaspoons	tapioca flour

Directions

In a large frying pan, on medium head add stock and mushrooms.

Simmer for 5 minutes or until mushrooms are tender and brown.

Remove mushrooms and set aside.

In remaining stock add shallot and garlic, sautée for 1-2 minutes.

Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.

Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds).

Add eggplant, asparagus stems and red bell pepper.

Bring mixture back up to a boil.

Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.

In the last 5 minutes add mushrooms and fresh basil leaves.

Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.

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Nutrition Facts

Serving Size 236g

Amount per Serving

Calories 67 10% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 77mg	3%
Total Carbohydrate 14.0g	5%
Dietary Fiber 5.0g	22%
Sugars 7.0g
Protein 4.0g	8%

Vitamin A	27%		Vitamin C	72%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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