Mushroom and Eggplant Vegetarian Sinigang

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A satisfying plant-based twist on sinigang featuring earthy mushrooms and silky eggplant in a deeply flavorful tamarind broth, finished with a touch of umami. This Filipino recipe (vegetarian), ready in about 45 minutes, pairs Mushrooms, Eggplant, Tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Filipino cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare tamarind: Place 1/4 cup tamarind pulp in a bowl, cover with 1/2 cup warm water, and let sit for 10 minutes. Strain through a fine-mesh sieve, pressing to extract juice; discard seeds.
  2. Step 2: In a large pot, heat 1 tbsp water over medium heat. Add 3 minced garlic cloves and 1 thinly sliced yellow onion, sautéing for 2 minutes until fragrant.
  3. Step 3: Add 1 sliced tomato and cook for 3 minutes until softened.
  4. Step 4: Pour in strained tamarind juice and 4 cups water, bringing to a simmer.
  5. Step 5: Add 1 cup sliced mushrooms and 1 cup cubed eggplant, simmering for 15 minutes until eggplant is tender and mushrooms are plump.
  6. Step 6: Stir in 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp sugar. Simmer for 2 more minutes until flavors meld.

Related recipes