Recipe information
Total Time
30 min
Yield
Makes 24 hors doeuvres
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
Preparation
Step 1
Preheat oven to 425°F with rack in middle.
Step 2
Toss mushrooms with 2 tablespoons oil and 1/4 teaspoon salt, then spread out in a large 4-sided sheet pan. Roast, stirring once, until golden brown and crisp, 10 to 15 minutes. Transfer to a plate.
Step 3
Turn on broiler. Toss eggplant with remaining 1 1/2 tablespoons oil and broil in same sheet pan 4 to 6 inches from heat, turning once, until just tender and lightly browned on both sides, 8 to 12 minutes total. Leave broiler on.
Step 4
Stir together miso, sugar, mirin, and water, then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.
