Asian Eggplants with Five Flavors

Ingredients

• 75 g Red bell pepper (fresh, seeded)
• 30 g Shallots (peeled)
• 20 g Garlic (minced)
• 15 g Fresh ginger (peeled and grated)
• 1 c. à soupe Lime zest (fresh)
• 1 c. à café Cumin seeds (whole)
• 1 c. à café Coriander seeds (whole)
• 1 c. à café Lemongrass powder
• 1 c. à café Sweet chili powder
• 0.5 c. à café Crushed red pepper flakes
• to taste Salt
• 1 c. à soupe Lime juice (fresh)
• 1 small Onion (sliced)
• 1 medium Red bell pepper (cut into 12 cm pieces)
• 4 heads Button mushrooms (caps only)
• 1 medium Eggplant (cut into sticks 1.5 cm wide)
• 20 g Fresh cilantro (chopped)
• 1 clove Additional garlic clove (minced)
• 1 Small tomato (cored)
• 3 c. à soupe Vegetable oil (e.g., canola oil)
• 3 c. à soupe Tomato purée
• 3 c. à soupe Soy sauce (low‑sodium if possible)
• 1 c. à soupe Sugar
• 1 c. à soupe Turmeric
• 40 cl Coconut milk (canned, well shaken)
• as needed Water (to adjust consistency)

Instructions

1. Prepare the spice paste

   In the blender, combine the red bell pepper, shallots, garlic, ginger, lime zest, cumin seeds, coriander seeds, lemongrass powder, sweet chili powder, crushed red pepper flakes, salt and lime juice. Blend until a smooth paste forms.

   Time: PT5M

2. Cut the vegetables

   Slice the onion, cut the red bell pepper into 12 cm pieces, detach the mushroom caps, cut the eggplant into sticks about 1.5 cm wide, chop the cilantro, mince the additional garlic clove and hollow out the small tomato.

   Time: PT10M

3. Sauté the onion

   Heat the pan over medium heat, add 3 c. à soupe vegetable oil and sauté the onion until translucent.

   Time: PT3M

   Temperature: medium

4. Add bell pepper and mushrooms

   Add the red bell pepper pieces and mushroom caps, stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: medium

5. Add eggplant and salt

   Add the eggplant sticks, sprinkle with salt and sauté for 2 minutes, stirring often.

   Time: PT2M

   Temperature: medium

6. Add the spice paste and sauces

   Reduce the heat, pour in the prepared spice paste, add 3 c. à soupe tomato purée, 3 c. à soupe soy sauce, 1 c. à soupe sugar and 1 c. à soupe turmeric. Mix quickly to coat all the vegetables.

   Time: PT2M

   Temperature: medium

7. Covered cooking

   Cover the pan and let simmer for 15 minutes over medium heat, until the vegetables are tender. Stir once halfway through to prevent the sauce from sticking.

   Time: PT15M

   Temperature: medium

8. Add coconut milk

   Pour in 40 cl coconut milk, cover again and continue cooking for 5 minutes over medium heat.

   Time: PT5M

   Temperature: medium

9. Finishing

   Stir in the chopped fresh cilantro and 1 c. à soupe lime juice. Adjust consistency with a little water if the sauce is too thick, then correct the seasoning.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g