Braised Aubergines with Mushrooms in Ginger Tomato Sauce

Name: Braised Aubergines with Mushrooms in Ginger Tomato Sauce
Cuisine: Thai
Ingredients: ½ teaspoon freshly ground black pepper; 150 ml (5 fl oz) water; 1 teaspoon five-spice powder; 2 teaspoons salt; 75 ml (3 fl oz) extra virgin olive oil; 5 garlic cloves, crushed; 450 g (1 lb) Chinese or ordinary aubergines; 450 g (1 lb) Chinese or ordinary aubergines; 2 teaspoons sugar; Freshly ground five-pepper mixture or black pepper; Freshly ground five-pepper mixture or black pepper; 1 teaspoon salt; 1½ tablespoons finely chopped fresh ginger; 2 tablespoons extra virgin olive oil; 225 g (8 oz) tomatoes, peeled and seeded if fresh, drained if tinned; 15 g (½ oz) dried Chinese black mushrooms

Preparation info

Serves
2–4
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This appealing recipe is the inspiration of Chef Tam at the China House at the Oriental Hotel in Bangkok; every year his wonderful restaurant offers the Thais a two-week celebration of vegetarian menus. He created this savoury treat by combining aubergines with meaty mushrooms; these are then cooked in a spicy ginger tomato sauce - a fusion dish, if ever I saw one. It reheats well and this makes it ideal for preparing well in advance.

I have noted in other recipes t

Ingredients

Asia
Thailand
Bangkok
Side dish
Gluten-free
Vegan
South East Asia

Ingredients

Method