Sautéed Eggplant and Mushrooms with Soy & Oyster Sauce

Ingredients

• 1 medium Eggplant (aubergine) (cut into bite‑size cubes)
• 200 g Mushrooms (button or cremini) (sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon Light soy sauce (clear soy sauce)
• 1 tablespoon Oyster sauce (adds umami depth)
• 1 tablespoon Neutral oil (vegetable or canola) (for high‑heat sauté)
• to taste Salt
• to taste Black pepper
• 50 ml Water

Instructions

1. Prepare the vegetables

   Dice the eggplant into bite‑size cubes, slice the mushrooms, and mince the garlic. If desired, sprinkle the eggplant with a little salt and let sit 5 minutes to reduce bitterness, then pat dry.

   Time: PT5M

2. Heat the oil

   Place the skillet over high heat and add 1 Tbsp oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: high heat

3. Sauté garlic

   Add the minced garlic to the hot oil. Stir constantly and cook until it just begins to turn golden, about 1 minute.

   Time: PT1M

   Temperature: high heat

4. Add eggplant and mushrooms

   Add the eggplant cubes and sliced mushrooms to the pan. Stir‑fry, stirring occasionally, until they start to soften and develop a light sear, about 4 minutes.

   Time: PT4M

   Temperature: high heat

5. Season with sauces

   Sprinkle in a pinch of salt and pepper, then add 1 Tbsp light soy sauce and 1 Tbsp oyster sauce. Toss everything together to coat the vegetables evenly.

   Time: PT1M

   Temperature: high heat

6. Steam briefly

   Pour in 50 ml water, give a quick stir, then cover the skillet with a lid. Reduce heat to medium and let the vegetables steam for 5 minutes, stirring once halfway through.

   Time: PT5M

   Temperature: medium heat

7. Finish and serve

   Remove the lid, give the mixture a final stir, taste for seasoning, and serve hot as a side dish.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

4 g