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Portobello Mushrooms and Eggplant Stir-fry
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Cuisine: Main Dish Vegetarian
5:30 Challenge / 5 ingredients / 30 minutes
Ann Young of Decatur follows up her Thai pork recipe with this tasty vegetarian dish, inspired in part by a past “5:30 Challenge” column that featured portobello mushrooms stuffed with a caponata mixture.
In her recipe, Young sautés sliced eggplants, portobellos and green onions and tosses them with teriyaki wine sauce. While she serves the mushrooms separately from the eggplant, I stuffed the mushrooms with the mixture so that you get a bit of both in every bite.
Young recommends Soy Vay brand Veri Veri Teriyaki sauce, which is available at many stores, including Target, the DeKalb Farmers Market and Whole Foods. I agree with that choice. Flecked with sesame seeds, its viscous nature is the perfect match for this stir-fry. With porous vegetables such as eggplant and mushrooms, you want to be able to coat them with flavor, without having too much sauce soak into them, which can make the dish too salty. The addition of white wine dilutes the sauce, too, so it isn’t overwhelmingly salty. If you can’t find that brand, search out another thicker teryiaki sauce such as Annie Chun’s.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
1/2 pound Chinese / Japanese (or other small) eggplants
2 green onions, minced
4 large (about 9 ounces) portobello mushrooms, gills and stems removed
1/2 cup white wine
3 tablespoons Soy Vay brand Veri Veri Teriyaki sauce
Instructions:
Slice eggplants in half lengthwise, then in strips.
In a well-oiled skillet, preferably nonstick, over high heat, sauté eggplant until softened and translucent. Add green onions and stir to combine. Remove mixture and set aside.
Brush mushrooms with oil and add to pan, top side down. Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened. Remove mushrooms from pan and set aside. Increase heat to high, add wine and let it partially reduce. Stir in teriyaki sauce and cook until thickened. Return eggplant and mushrooms and sauté until heated through and coated with sauce. Remove mushrooms, place top down and stuff with eggplant mixture.
In a well-oiled skillet, preferably nonstick, over high heat, sauté eggplant until softened and translucent. Add green onions and stir to combine. Remove mixture and set aside.
Brush mushrooms with oil and add to pan, top side down. Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened. Remove mushrooms from pan and set aside. Increase heat to high, add wine and let it partially reduce. Stir in teriyaki sauce and cook until thickened. Return eggplant and mushrooms and sauté until heated through and coated with sauce. Remove mushrooms, place top down and stuff with eggplant mixture.
Notes:
To make the meal: rice and steamed carrots
Nutrition:
Per serving: 243 calories (percent of calories from fat, 59), 5 grams protein, 17 grams carbohydrates, 4 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 1,048 milligrams sodium.
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