Rich and hearty, these stewed eggplants with mushrooms become perfectly tender.
Slideshow: Eggplant Recipes
1 pound Japanese eggplant
3 tablespoons vegetable oil
1/2 medium onion, diced
2 cups water
2 tablespoons miso paste
About 6 ounces Shimeji Mushrooms
Sliced green onions, for garnish
How to Make It
Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
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.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.