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Miso-Stewed Eggplant with Shimeji Mushrooms
© Todd Porter & Diane Cu

Miso-Stewed Eggplant with Shimeji Mushrooms

  • TOTAL TIME:
  • SERVINGS: 4

Rich and hearty, these stewed eggplants with mushrooms become perfectly tender.

Slideshow: Eggplant Recipes

Ingredients

  1. 1 pound Japanese eggplant
  2. 3 tablespoons vegetable oil
  3. 1/2 medium onion, diced
  4. 2 cups water
  5. 2 tablespoons miso paste
  6. About 6 ounces Shimeji Mushrooms
  7. Sliced green onions, for garnish
  1. Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
  2. Heat a large saucepan over medium-high heat. Add the vegetable oil and after the oil is hot, put the eggplant cut side down on the pan. Cook for about 2 minutes; flip the eggplant over, and cook for another 2 minutes or until the eggplant is seared.
  3. Stir in the onions and cook for 1 minute, or until the onions begin to brown. Add the water and miso, and gently stir to incorporate the miso paste.
  4. Bring up to a gentle boil, stir in the mushrooms, and then reduce heat to a simmer. Simmer for 10-15 minutes, or until the eggplant it tender. Taste for seasoning, garnish with green onions and serve.

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