Caramelized Eggplant & Mushrooms with Coconut Rice

Votes: 7
Rating: 4.29
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Prep Time15minutes
Cook Time8minutes
Passive Time
Nutrition Facts
Caramelized Eggplant & Mushrooms with Coconut Rice
Amount Per Serving
Calories 469 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 0mg 0%
Sodium 791mg 33%
Potassium 360mg 10%
Total Carbohydrates 69g 23%
Dietary Fiber 4g 16%
Sugars 13g
Protein 10g 20%
Vitamin A 0%
Vitamin C 6%
Calcium 3%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Excellent and Quick Meatless Monday Option for dinner tonight!

I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.

In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.

If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.


Caramelized Veggies


  • 3 Tbl. olive oil
  • 1 large eggplant peeled and chopped into large pieces
  • 8 oz. cremini mushrooms sliced
  • 1 Tbl. garlic chopped
  • 1 cup water
  • 1/2 tsp. red pepper crushed


  1. Heat oil in large saute pan.
  2. Add eggplant and cook over medium-high heat for 4 minutes or until it becomes slightly softened.
  3. Stir in cremini mushrooms and continue cooking, stirring often for 4 to 5 more minutes.
  4. Add garlic & red pepper to water and stir into eggplant/mushroom mixture. Continue cooking until most of the water is absorbed.

Sweet-n-Salty Sauce


  • 3 Tbl. agave nectar
  • 3 Tbl. low sodium tamari
  • 1 tsp. cornstarch


  1. While eggplant/mushroom mixture is cooking whisk together agave, tamari and cornstarch until smooth.
  2. Add mixture to pan and continue cooking for 1 to 3 minutes.

Sticky Coconut Rice


  • 1 cup jasmine rice
  • 1 cup light coconut milk
  • 1 cup water
  • 1 tsp. salt


  1. In a medium saucepan bring rice, coconut milk and salt to a boil.
  2. Cover and cook over low heat 20 to 25 minutes.
  3. Divide rice equally between four plates and top with equal servings of eqqplant/mushroom mixture.

Top It Off


  • 2 Tbl. sesame seeds
  • 2 tsp. red pepper flakes optional


  1. Sprinkle 1/2 tbl. sesame seeds on top of each serving.
  2. Optional: Divide 1/2 tsp. of red pepper flakes on each serving.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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