How many servings does this recipe make?

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

What ingredients do I need for Miso Eggplant Shiitake Canapés ?

You need 7 ingredients. The key ingredients include: 1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick, 3 1/2 tablespoons vegetable oil, divided, 2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds, 2 tablespoons white miso, and more.

Is Miso Eggplant Shiitake Canapés suitable as vegetarian?

Yes, Miso Eggplant Shiitake Canapés falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Miso Eggplant Shiitake Canapés ?

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

Miso Eggplant Shiitake Canapés Recipe

Name: Miso Eggplant Shiitake Canapés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick; 3 1/2 tablespoons vegetable oil, divided; 2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds; 2 tablespoons white miso; 2 teaspoons sugar; 1 teaspoon mirin (Japanese sweet rice wine); 1 teaspoon water

Try this homemade Miso Eggplant Shiitake Canapés recipe the whole family will love. Made with shiitake mushrooms, vegetable oil, eggplants and white mis…

This Miso Eggplant Shiitake Canapés relies on simple, everyday ingredients such as vegetable oil, divided, white miso, sugar and water. It comes together quickly and makes 4 servings, at about 151 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
3 1/2 tablespoons vegetable oil, divided
2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds
2 tablespoons white miso
2 teaspoons sugar
1 teaspoon mirin (Japanese sweet rice wine)
1 teaspoon water

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
151 kcal
Category
Vegetarian

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