Fairy Tale Eggplant Sauté

5 from 2 votes

Fairy Tale Eggplant Sauté is a vegan dish made extra special with this seasonal eggplant. The sweetness from the eggplant and the combination of ingredients & spices blends well for a tasty dinner!

Prep Time20

Cook Time20

Course: Dinner

Cuisine: American

Servings: -4 Servings

Calories: 658kcal

Author: Chef Cindy

Ingredients

3.5 oz shiitake mushrooms
1 - 2 shallots
1 roasted red pepper jarred is fine
½ yellow pepper
10 fairy tale eggplants
4 tablespoon olive oil
½ teaspoon crushed garlic
1 tablespoon ketchup
1 teaspoon fermented chile paste **see note
2 tablespoon maple syrup
½ teaspoon Worcestershire sauce
1 13.4 oz container of garbanzo beans chick peas, strained & rinsed
3-4 tablespoon chopped fresh cilantro
salt & pepper to taste

Instructions

Clean, stem & slice the shiitake mushrooms
Peel shallots, chop finely
Slice the red peppers into slivers
Dice the yellow pepper
Rinse the eggplants under running water. Dry, trim the top end (with the greens) and slice each lengthwise.
Mix all the wet ingredients together in a measuring cup and set aside.
Heat 2 tablespoon oil to a non stick pan. Cook shiitake mushrooms for 5 minutes, stirring occasionally.
Add shallots and cook until lightly browned.
Remove mushrooms & onions from pan and set aside.
Add remaining (2 tbsp) oil to pan, and place eggplant in pan cut side down.
Cook until slightly tender, about 6-8 minutes. Add in yellow peppers & garlic and cook another 2 -3 minute before adding mushrooms and onions back to pan.
Add wet ingredients and stir gently.
Add in chick peas and cook until all ingredients are blended & heated thoroughly. Add salt & pepper to taste.
Top with chopped cilantro & serve!

Notes

*For a little extra kick add crushed red chili pepper flakes

**I use "Mother In Laws" Gochujang Fermented Chili Paste

***If fairy tale eggplant isn't available, substitute with a different variety of eggplant and cut into cubes

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