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

Ingredient Substitutions

• Instead of Red bell pepper: yellow bell pepper, orange bell pepper
• Instead of Shallots: small onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Lime zest: dried lime zest
• Instead of Cumin seeds: ground cumin (½ tsp)
• Instead of Coriander seeds: ground coriander
• Instead of Lemongrass powder: fresh lemongrass stalk (1 stalk, chopped)
• Instead of Sweet chili powder: paprika
• Instead of Crushed red pepper flakes: cayenne (a pinch)
• Instead of Salt: sea salt
• Instead of Lime juice: lemon juice
• Instead of Onion: shallot
• Instead of Red bell pepper: yellow bell pepper
• Instead of Button mushrooms: cultivated mushrooms
• Instead of Eggplant: zucchini
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Additional garlic clove: garlic powder (½ tsp)
• Instead of Small tomato: cherry tomato
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Tomato purée: tomato sauce
• Instead of Soy sauce: tamari
• Instead of Sugar: honey (½ tbsp)
• Instead of Turmeric: turmeric powder
• Instead of Coconut milk: diluted coconut cream
• Instead of Water: vegetable broth

Equipment Needed

• Cutting board
• Chef's knife
• Blender or food processor
• Mixing bowl
• Tablespoon
• Teaspoon
• Deep skillet
• Wooden spatula
• Skillet lid
• Colander (optional)
• Measuring cup
• Kitchen scale

Critical Steps — Do Not Skip

• Prepare the spice paste
• Add the spice paste and sauces
• Covered cooking for 15 minutes

Chef Tips from the Video

• Use a wok or a heavy‑bottomed pan for even heat distribution.
• For extra freshness, add a few Thai basil leaves just before serving.
• A drizzle of sesame oil at the end adds an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2–3 days.

Freezer: Not recommended because of coconut milk, but possible for 1 month if well sealed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice paste the day before and keep it refrigerated in a small jar.
• Vegetables can be pre‑cut and kept in cold water to prevent oxidation.