Diy Hoisin Glazed Mushrooms And Eggplant (W/ Home-M

Name: Diy Hoisin Glazed Mushrooms And Eggplant (W/ Home-Made Hoisin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DIY Hoisin Sauce (makes about 2 cups); 16 dried prunes; 4 tablespoons miso (white or red to taste); 2 tablespoons soy sauce; 1 teaspoon red pepper flakes; 1/2 teaspoon pumpkin pie spice; Hoisin Glazed Mushrooms and Eggplant; 4 medium sized portobello mushroom caps; 1 medium sized eggplant; 1 tablespoon neutral oil; 1/2 cup coarsely chopped peanuts; 1/2 cup chopped scallion; 8-10 big lettuce leaves (romaine, bibb, etc.)

Servings: persons

DIY Hoisin Sauce (makes about 2 cups)
16 dried prunes
4 tablespoons miso (white or red to taste)
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/2 teaspoon pumpkin pie spice
Hoisin Glazed Mushrooms and Eggplant
4 medium sized portobello mushroom caps
1 medium sized eggplant
1 tablespoon neutral oil
1/2 cup coarsely chopped peanuts
1/2 cup chopped scallion
8-10 big lettuce leaves (romaine, bibb, etc.)

1
["Coarsely chop prunes. Put all ingredients in a blender with water to cover. Blend until smooth. Add more water for desired consistency.", "Preheat the oven to 350 F degrees.", "Wash the mushrooms. If the mushroom caps have a lot of gills in them, you can scrape them out a bit. Not a big deal.", "Peel the eggplant and cut in half. Cut a bit off of the round side so that you have two big eggplant ""steaks"".", "Massage the mushrooms and eggplant with a little oil and place them on a roasting pan. Place the mushrooms tops up.
2
(The mushrooms will give off a lot of liquid as they cook. I like to use a roasting pan with a drip tray. If you don't have one, try to use a big enough pan to allow the liquid to evaporate quickly.)", "Cook until everything looks sort of ""relaxed"" - around 30-40 minutes. Flip the veggies over (mushroom tops down) and brush with DIY Hoisin. Cook for another 5-10 minutes. Flip again (mushroom tops up) and brush with more DIY Hoisin. Cook for another 5-10 minutes.", "Remove veggies and slice into 1/2-inch thick strips. Serve with chopped peanuts and scallions, additional DIY Hoisin and lettuce leaves."]

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: DIY Hoisin Sauce (makes about 2 cups), 16 dried prunes, 4 tablespoons miso (white or red to taste), 2 tablespoons soy sauce, and more.

Yes, Diy Hoisin Glazed Mushrooms And Eggplant (W/ Home-Made Hoisin) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diy Hoisin Glazed Mushrooms And Eggplant (W/ Home-Made Hoisin)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions