Miso-Stewed Eggplant with Shimeji Mushrooms

1. 1

   Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.

2. 2

   Heat a large saucepan over medium-high heat.

3. 3

   Add the vegetable oil and after the oil is hot, put the eggplant cut side down on the pan.

4. 4

   Cook for about 2 minutes; flip the eggplant over, and cook for another 2 minutes or until the eggplant is seared.

5. 5

   Stir in the onions and cook for 1 minute, or until the onions begin to brown.

6. 6

   Add the water and miso, and gently stir to incorporate the miso paste.

7. 7

   Bring up to a gentle boil, stir in the mushrooms, and then reduce heat to a simmer.

8. 8

   Simmer for 10-15 minutes, or until the eggplant it tender.

9. 9

   Taste for seasoning, garnish with green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.