- TM 31
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
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Vegetables and Sauce
Thermomix Model
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Recipe is created forTM 31
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Comments
thank you
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
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!