• Ingredients: 20
  • Serves: 2

Thai-style fusilli with eggplant and shiitake with fusilli, small eggplant, fresh shiitake mushrooms, bunch scallions, vine-ripened cherry tomatoes, 1/4 fresh jalapeño chili, chopped peeled fresh gingerroot, chopped garlic, vegetable oil, well-stirred canned unsweetened coconut milk, coarsely chopped fresh basil leaves.


  • 6 oz. fusilli
  • 1 small eggplant
  • 1/4 lb. fresh shiitake mushrooms
  • 1 bunch scallions
  • 6 vine-ripened cherry tomatoes
  • 1/4 fresh jalapeño chili
  • 1 tbsp. chopped peeled fresh gingerroot
  • 2 tsps. chopped garlic
  • 2 tbsps. vegetable oil
  • 1/2 cup well-stirred canned unsweetened coconut milk
  • 1/3 cup coarsely chopped fresh basil leaves

For pears

For sauce

  • *Available at specialty foods stores.

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.
  2. Step 2 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.

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  3. Step 3 While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices.

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  4. Step 4 Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.

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  5. Step 5 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.

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  6. Step 6 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.

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  7. Step 7 Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.

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Nutrition information

Calories 572 Carbohydrates 84 g (28%)
Fat 20 g (31%) Protein 16 g (32%)
Saturated Fat 1 g (6%) Sodium 40 mg (2%)
Polyunsaturated Fat 3 g Fiber 11 g (43%)
Monounsaturated Fat 10 g Cholesterol 0