thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
40min
Portion
6 portion(s)
Level
easy

Ingredients

Vegetables

  • 1 eggplant, med size
  • 1 bunch enoki mushrooms, or 150g Shimeji Mushrooms
  • 1 --- red chilli

Sauce

  • 1 teaspoon sesame oil, preferably fragrant
  • 2 teaspoon light soya sauce
  • 1 tablespoon dry sherry, or Rice Wine
  • 2 tablespoon fish sauce
  • 1 pinch salt
  • white pepper, to taste

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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Recipe's preparation

    Vegetables and Sauce
  1. 1. Peel eggplant and cut into battons (see picture) and place on baking paper in Varoma Tray. Cut base off mushrooms and break into sections and spread decoratively over eggplant. Slice chilli finely and spread over dish.

    2. Add all liquid ingredients to dish by sprinkling over. Now sprinkle with salt and pepper then assemble Varoma.

    3. Place Varoma atop TM bowl with at least 1 litre of water and steam for 20-30 minutes on Varoma Temp at speed 4. Set time depending on how soft you like your eggplant.

    NB We steam the eggplant at the same time as cooking our brown rice.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Steamed Eggplant and Ennochi Mushrooms

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Comments

  • 10. January 2017 - 05:38
    5.0

    thank you

  • 10. February 2013 - 18:43

    Glad you enjoyed  the dish. I'll try leaving the skin on next time I have young eggplant. This dish could be enhanced with either anchovies or asian salted fish. Byron

  • 9. February 2013 - 13:49
    5.0

    I oved the elegant simplicity and interesting textural contrasts of this dish. I was given homegrown eggplants. I didnt peel them and they were perfectly cooked in 20 minutes. I added a teaspoon of my favourite condiment to the sauce as I didnt have fresh chilli. It's garlic chilli paste available in Asian Supermarkets. A great standby.


    Going back for seconds now!

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