The beef bullion and spices lend this a great flavor... if you're not a fan of eggplant or mushrooms, this dish will change your mind! I created this dish one afternoon off the top of my head for a friend when I was trying to show how delicious vegetarian cooking could be.
The recipe is very flexible and it's easy to make more, or to be a bit "sloppy" on the measurements. It keeps well overnight in the fridge for a least a day or two.
Put some olive oil, 1/2 cup water, beef bullion, and gyoza sauce in a pan; once heated, add the cubed eggplant and diced mushrooms.
Cook til eggplant tender (but not mushy).
Stir in the sundried tomato dressing; allow to simmer for another minute or two.
Sprinkle liberally with the Sunny Spain seasoning; blend and serve.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours