Miso-Stewed Eggplant with Shimeji Mushrooms

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

Slideshow: Eggplant Recipes
  • Total Time:
  • Servings: 4

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  • 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 this recipe

  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.

Contributed By Photo © Todd Porter & Diane Cu Published November 2014

464434 recipes/miso-stewed-eggplant-with-shimeji-mushrooms 2013-12-24T22:00:16+00:00 Todd Porter and Diane Cu stewing|asian|japanese|side-dishes|4|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner november-2014 recipes,miso-stewed-eggplant-with-shimeji-mushrooms 464434

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: SuriTan

Review Body: OH MY GOD. NEVER BOIL MISO PASTE. You can save this recipe by adding dashi (not water), cooking as instructed, then turning off the heat at the end and stirring in the miso.

Date Published: 2016-10-14