Eggplant+Radicchio Shiitake “Stir-fry”

25 Aug


Continuing with our infusing more “purple” vegetables in our lives, I decided to pick up a radicchio to use in the vegetable accompaniment for dinner.  I already had a couple of organic Chinese eggplants, red onions and purple garlic from the farmers’ market, as well as shiitake mushrooms, in the fridge, so I decided to put them all together in a “stir-fry.”   Chinese eggplants have a much thinner skin than normal eggplants, so they are great for stir-frying because they will cook through more easily.  Radicchio adds a nice bitterness to all the “umami” from the mushrooms, onions and eggplant.  I added some basil from our garden at the end, which gave the vegetables a nice aromatic lift and freshness.  The result was a kind of light, tomato-less ratatouille, and we had it as an accompaniment to a simply grilled coho salmon — delicious!


  • 2 Chinese eggplants, ends cut, cut in half and sliced into 1/4 inch pieces
  • 1/2 red onion, sliced
  • 2 cloves of garlic, chopped finely
  • 1 cup shiitake mushrooms, sliced thinly
  • 1 medium radicchio, halved, cored, then chopped into thin strips
  • approx. 20 leaves of basil, chiffonade
  • Juice of 1/2 lemon

In a pan, heat some olive oil and add the onions and garlic.  Salt and cook until the onions soften.

Radicchio+eggplant - saute onions and garlicAdd the shiitake mushrooms and eggplants.  Salt a little more and stir.

Radicchio+eggplant - add eggplant and shiitake

Cook until the eggplants are cooked.

Radicchio+eggplant - let eggplants cook
Once the eggplants are cooked, add the raddichio.

Radicchio+eggplant - add radicchio

Once the radicchio cooks, add the juice of lemon and stir well.

Radicchio+eggplant - radicchio cooked

Finally, add the basil and mix.  Add some pepper as desired.

Radicchio+eggplant - add basil

Serve as a vegetable accompaniment.  Enjoy!

Radicchio+eggplant - plated


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