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

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