I am just loving the eggplant lately.
Mostly because I’m forcing myself to work with things I don’t typically like. That being said, the more play around, the more I seem to like – most things that I used to dislike; this list includes: eggplant, zucchini, sweet potato, squash of any sort, beets…yeah I know it’s a lot.
Anyways, off topic.
I have been getting beautiful shiitake an oyster mushrooms in my YYC Growers Harvest Box and for me this is awesome, because mushrooms; well those I LOVE. I can eat them with anything, on anything or on their own.
But I wanted to create a recipe that included them, as a main component – I know mushrooms aren’t for everyone, but this recipe serves them in such a delicious way.
YIELD – 2 to 4 servings
- 1 large eggplant
- 1 tbsp. sesame oil
- 1/4 cup shiso miso paste (white miso)*
- 1/2 rice wine vinegar
- 2 tbsp. brown sugar (if you don’t want to use sugar, try substituting with honey or ample syrup)
- 2 garlic cloves, minced
- 1 tsp. fresh grated ginger
- 2 green onions sliced
- 1 cup sliced shiitake mushrooms*
- 1 cup sliced oyster mushrooms*
- 1/4 – 1/2 tsp. black sesame seeds for garnish
*Special Notes: you can use another kind of miso paste, just keep in mind the flavour may differ. I find white miso perfect for this recipe as it’s lighter and more delicate in flavour. You can use any type of mushrooms you like or have on hand.
- Preheat the oven to 350F
- While the oven is preheating you can make the sauce. In a mixing bowl, add the sesame oil, miso, rice wine vinegar, and brown sugar. Mix thoroughly until combined and set aside.
- Slice the eggplant lengthwise in half and score with a knife diagonally in both directions to create little diamond shapes.
- Line a cookie sheet with parchment paper for the eggplant. Brush the eggplant with the miso sauce and bake for 45 minutes to an hour, brushing again at half an hour.
- Once the eggplant is almost done, turn a large pan on medium/high heat. Toss in about a tbsp. of the sauce mix along with the garlic and ginger. Sauté for about 2-3 minutes, then add in the rest of the sauce and the mushrooms and cook for another 3-5 minutes. Turn heat off and toss in green onions (save a few for garnish), let simmer for a couple of minutes.
- Once eggplant is done, take out of the oven and move to your serving dish. Top with mushroom mix, sprinkle with remaining green onions and black sesame seeds.
- Serve halves whole, or slice into smaller pieces.
You can have this dish as the main, or use is as a side dish to compliment a piece of fish, duck or pork.
Till the next recipe.