• 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.

Ingredients

  • 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:

Directions

  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.

    For this step you will need

  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.

    For this step you will need

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

    For this step you will need

  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.

    For this step you will need

  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.

    For this step you will need

  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.

    For this step you will need

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