Eggplant And Mushroom Stir Fry

Happy Birthday to my good friend Danielle! After a day of running, Arrested Development and laundry on Monday, Chi and I headed out to The Tipsy Pig in the Marina to celebrate the birthday of one of my oldest friends.


I have known these girls since 8th grade, I can’t believe it’s been almost ten years! Time really flies. The last time we all got together was a little over a month ago, so it was always fun to see familiar faces.

Check out how fun the drinks look! They had a pretty awesome cocktail menu and the drinks were light and tasty enough to be perfect for a socializing hour.


Chi and I were the only ones that had not eaten dinner, so it was worth getting something to eat on the menu. Plus, everything looked and sounded delicious, so we weren’t too upset about it. 😉

Everyone shared an appetizer of smoked bacon Mac ‘n’ Cheese. I’m not the biggest fan of Mac ‘n’ Cheese, but this dish was so good, I wish we got another one to share!


Chi and I, a lover of Bruschetta, couldn’t resist when we saw these prosciutto with fresh burrata cheese, roasted garlic puree, meyer lemon, broccoli di cicco and mustard blossom. They weren’t the most lady like thing to eat (read: picture me stuffing my face with a dollop of cheese), but it was so worth it.


I spy another little Tipsy Piggy!


Last, because we pigged out with everything else, is a Tipsy Pig burger — served on a pain de mie bun and a side of sweet potato fries. If I wasn’t full after the Bruschetta, I was definitely full after the burger!


We stayed for a few hours before everyone had to leave due to early work schedules. I’m super excited because there’s a huge chance I’ll get to hang out with D and V on Thursday! Yay for my girls twice in one week!

The recipe I wanted to share with you this week is a delicious, restaurant worthy, Eggplant and Mushroom stir fry. I knew what I wanted to make in my mind, but I wasn’t sure exactly how to execute it, so I called my mom (of course!) This dish is considered vegetarian, but Chi wanted some animal protein with it, so I cooked up some of my chinese chicken sans bok choy. These flavors went really well together, but the eggplant’s flavor was also strong enough to hold up on it’s own!

Eggplant and Mushroom Stir Fry

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Serves: 3



  • 1 Mexican Eggplant
  • 4 Cloves of Garlic, minced
  • 7 White/Crimini Mushrooms
  • 1/2 Onion, diced
  • 3/4 Cup Basil
  • 4 Green Chiles, optional
  • 5 Tbs Peanut Oil
  • 2 Tbs Seasame Oil
  • 1 Tbs Soy Sauce
  • 1 Tbs Rice Vinegar
  • 1/2 Tbs Corn Starch
  • 1/2 Tbs Sugar
  • Sesame seeds, toasted, to garnish
  • Salt and Pepper, to taste

**Whole Foods only had Mexican eggplants, which are a lot rounder and short, but any eggplant will work for this recipe



1. Cut the eggplant into fours, lengthwise. Cut each 1/4 diagonally, and then in half. Each piece shouldn’t be more than an inch thick.


2. Wash and cut the mushrooms into thirds, deseed the chiles and cut them into half and dice/mince the onion and garlic. I was lazy so I used a food processor, but it’s very simple by hand.

3. Wash and set aside your basil.


4. Grab your wok and turn it on medium-high heat. Pour 2 tbs peanut oil and 1 tbs sesame oil. When the wok begins to lightly smoke, toss in about half of the eggplants, and let them brown for ~3-4 minutes. Salt and pepper to taste.

5. Set them aside and repeat with the other half of the eggplant.


6. While the second batch is cooking, prepare a mixture of 1 Tbs soy sauce, 1 Tbs vinegar, 1/2 Tbs Corn Starch and 1/2 Tbs sugar. Mix for 30 seconds.


7. Take the second batch of eggplant out and set aside after cooking for ~3-4 minutes.


8. Pour the garlic, onion and chiles into the pan and let it cook while sautéing the mushrooms. When mushrooms look almost ready, throw in the mixture of soy sauce/vinegar/cornstarch and cooked eggplant and stir everything rapidly.

9. Toss in the basil when stir fry is almost done.


10. Toast sesame seeds in a smaller pan for three minutes while stir fry is cooking.


11. Set plate with rice and garnish with basil and sesame seeds!


Have you eaten eggplant before? What’s your summer travel plans?

17 thoughts on “Eggplant And Mushroom Stir Fry

  1. I LOVE eggplant. It’s delicious in Indian curries. And your recipe looks great as well…something my husband would love.

    Side story – one time, the cashier at the grocery store (he was prob 16) had no clue what an eggplant was. I was blown away!

  2. I feel like I say this every single time, but your food looks absolutely fabulous. (You take awesome pictures, by the way. I’ve probably also said that to you before, too.)

    I love eggplant…when it’s cooked right. I can’t do steamed eggplant at all, but if you drizzle it in olive oil and pepper and pop it in the oven, I’m allllll over that.

  3. im not much of a eggplant person but I will eat it every once in a while esp if its baba ganoush or fries. this recipe sounds tempting to try with mushroom and the sauce 🙂 im going to Boston in next two weeks for 42 hours – thats summer travel for me 🙁

  4. You are the second person today to use eggplant in a recipe! My cousin emailed me another eggplant recipe this morning, and you both make me want to head to the store. I LOVE a stir fry though, so I’d have to make this one first. It looks delish! 🙂

  5. I love eggplant (or as us Brits call it, aubergine 😉 ) ! I use it tonnes in ratatouilles, but never in stir fries so am definitely going to try this! Love how you’ve added sesame seeds for an extra taste boost/texture too 🙂

    • Thank you so much Elena! Let me know if you have any suggestions and I hope you check out some other recipes while you’re here!

  6. I stumbled upon this blog on accident! I dont buy eggplant often and didnt know what to do with some in my fridge. I usually only stir fry eggplant with minced meat and bean chili, but since i had no meat. I tried this dish last night and it was great , thanks for sharing!

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