Spicy Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Eggplant (about 200 g)
- 200 grams Mushrooms (such as shiitake, oyster mushrooms)
- 1 red onion
- 1 white onion
- 1 red chili pepper
- 1 Lime (juiced)
- 1 Tbsp Peanut oil
- 1 handful cilantro
- 10 grams ginger
- 1 Tbsp Fish sauce
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 220°C (approximately 430°F). Line a baking sheet with parchment paper.
Rinse the eggplant and pierce several times with a fork. Bake for 40 minutes in the oven until soft.
Clean the mushrooms and thinly slice. Peel and thinly slice the onions. Rinse the chili and coarsely chop (if you don't like things very spice, remove the seeds). Mix the mushrooms onion, and chili with the lime juice and the peanut oil. Add to the baking sheet with the eggplant during the last 15-20 minutes of cook time.
Rinse and dry the cilantro, then coarsely chop. Peel and finely grate the ginger.
Remove the vegetables from the oven and let cool. Halve the eggplant lengthwise. Remove the pulp from the shell, then crush with the mushroom and chili mixture in the mortar. Add the cilantro and fish sauce, and season to taste with salt and pepper.
