Simple Supper: Buttery Basil Eggplant & Mushroom Stir Fry

This week has been rough. Early mornings, achey backs, late nights, and way too much work in between. Ray, my husband, has been in the studio late every night in preparation for an upcoming show at and/or gallery in Dallas. There are only so many meals you can scrounge up late at night and most involve a dollar menu. So, for a bit of a break, I made a batch of warm buttery eggplant and mushroom stir fry and packed up a studio picnic.

Buttery Basil Eggplant & Mushroom Stir Fry

2 Chinese eggplants, sliced 1/4" thick lengthwise

1 yellow onion, roughly diced

2 cloves garlic, minced

2 scallions, chopped

3/4 c. white mushrooms, sliced

8 basil leaves, chopped

2 tbsp olive oil

1 tbsp sesame oil

1 tbsp soy sauce

1 piece candied ginger, minced

1 tbsp sesame seeds

1/2 tsp. sriracha sauce

1 tsp. salt

Serve with:
1 c. basmati or jasmine rice

In a sauce pan bring 2 c. of water to boil for the rice. Meanwhile, heat the olive & sesame oil in a large skillet & soften the onions. Once the onions begin to sweat, add the garlic & saute a moment longer. Your water for the rice should be boiling at this point; go ahead and toss in the rice, bring the heat down, cover, and cook for 10 minutes or so. Add the sliced eggplant & mushrooms and saute until soft & somewhat translucent (appx. 10 minutes). At this point you should add the soy sauce and salt to taste. Finally, when the dish is nearly cooked through, add the basil, scallions, & sesame seeds. Saute just a moment longer until warmed through.