By: Chef Laura Bonicelli
There’s a wealth of research supporting how good mushrooms are for your health, possibly reducing the risk of cancer, Alzheimer’s, and diabetes while improving your skin, hair, gut health.
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about mushrooms
There’s a wealth of research supporting how good mushrooms are for your health, possibly reducing the risk of cancer, Alzheimer’s, and diabetes while improving your skin, hair, gut health. That’s a partial list. So, it makes sense that if it only takes eating about a quarter cup of mushrooms per day to reap these benefits, we should do that. Slipping mushrooms into omelets and turkey burgers is easy, but I wanted to create a dish that features the shroom along with another personal favorite, eggplant. Eggplant isn’t a nutritional miracle, like mushrooms, but it certainly is good for you.
putting Charred Eggplant with Crimini together
If you’re concerned about charring and carcinogens, don’t be. Carcinogenic compounds happen with charred or burnt meats and potatoes but not other vegetables. Which is a good thing because I love charred vegetables; the flavor is smoky and nutty. But, what sets this recipe apart is the sliced jalapeño and ginger. The dish has depth and background heat.
Charred Eggplant and Crimini with Basil over Udon go together as quickly as a stir-fry; it’s a great weeknight dinner option.
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Step by Step Instructions
Charred Eggplant and Crimini with Basil over Udon
Ingredients
- 1 1 1/2pound eggplant
- Kosher salt
- 4 tablespoons canola oil
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- 1 tablespoon canola or peanut oil
- 1 pound white or crimini mushrooms cleaned and sliced
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- 4 tablespoons hoisin sauce
- 4 tablespoons reduced-sodium tamari
- 2 tablespoons plum sauce
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- 9 1/2 ounces udon noodles
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- 1 tablespoon canola oil
- 2 jalapeno pepper cut into thin rings
- 1 large yellow onion sliced into 1/4-inch wedges
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger root
- 2 cups packed basil leaves
Instructions
- Cut eggplant into 1/4-inch slices lengthwise, then cut those into 2-inch pieces. Lightly salt the slices and let sit for 30 minutes—heat 2 tablespoons of oil in a wok or large cast-iron skillet over high heat. Add half of the eggplant and cook, occasionally stirring, until tender and browned in parts, 4 to 5 minutes. Remove to a large bowl and cover to keep the eggplant warm. Repeat with 2 more tablespoons of oil and the remaining eggplant. Add 1 tablespoon of oil to the pan and the mushrooms. Cook, often stirring, until mushrooms are brown and soft, 4 to 5 minutes. Remove to the bowl with the eggplant.
- Mix the hoisin, tamari, and plum sauce together in a small bowl; set aside. Cook the Udon noodles according to package directions.
- Heat the remaining oil in the skillet over high heat. Add the jalapenos and onion until starting to soften, 3 to 4 minutes. Add the garlic and ginger; cook often stirring for 30 seconds. Add the onion mixture and basil to the eggplant and mushrooms. Toss the udon noodles with enough sauce to coat. Toss the eggplant mushroom mixture with the rest of the sauce and serve over udon noodles.
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