Grilled Eggplant and King Oyster Mushroom
Simple and Delicious Grilled Eggplant and King Oyster Mushroom Recipe
We enjoyed grilling fresh eggplants and king oyster mushrooms, lovingly grown in my brother-in-law’s garden. This simple yet flavorful dish is perfect as a side dish or even a light meal.
Main Ingredients- 1/2 large eggplant, fresh
- 1 king oyster mushroom, fresh
Cooking Instructions
Step 1
Wash the eggplant and king oyster mushroom thoroughly. Slice the eggplant diagonally into about 0.7-1 cm thick pieces. Slice the king oyster mushroom into 0.5 cm thick rounds. Finely chop the red chili and green chili peppers. (Optional: You can substitute bell peppers for the red chili if preferred.)
Step 2
Heat a frying pan over medium heat and add a generous amount of cooking oil. Place the sliced eggplant and king oyster mushrooms in the pan and grill until nicely browned and slightly softened. Grilling them slowly allows them to become tender on the inside. Once grilled, remove them from the pan and set aside on a plate.
Step 3
In a small bowl, combine the soy sauce, broth (or water), minced garlic, sesame seeds, and sesame oil. Stir well to create a flavorful seasoning sauce. Add the chopped red and green chili peppers to the sauce. (Tip: Adjust the seasoning to your taste.)
Step 4
Return the pan to the stove over medium heat. Arrange the grilled eggplant and mushrooms in the pan. Spoon the prepared seasoning sauce over the vegetables, allowing it to coat them evenly. Cook for another minute or two until the sauce glazes the vegetables, ensuring not to overcook them, which could make them mushy.
