Miso roasted eggplant with sautéed mushrooms

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

INGREDIENTS

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.

DIRECTIONS

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.