Thai Style Fusilli With Eggplant And Shiitake Recipes

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THAI-STYLE FUSILLI WITH EGGPLANT AND SHIITAKE



Thai-Style Fusilli with Eggplant and Shiitake image

If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut. Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

6 ounces fusilli (long spiral spaghetti)
1 small eggplant (about 1/2 pound)
1/4 pound fresh shiitake mushrooms
1 bunch scallions
6 vine-ripened cherry tomatoes
1/4 fresh jalapeño chili
1 tablespoon chopped peeled fresh gingerroot
2 teaspoons chopped garlic
2 tablespoons vegetable oil
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup coarsely chopped fresh basil leaves

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.
  • Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.
  • Boil fusilli until al dente.
  • While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.
  • Drain fusilli in a colander and in a bowl toss with sauce.

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