Miso-Roasted Maitake Mushrooms and Eggplant with Sesame Seeds

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Miso-Roasted Maitake Mushrooms  and Eggplant with Sesame Seeds

Maitake mushrooms pair well with roasted vegetables.

  • 5Servings

Ingredients

  • 2 Japanese eggplants, quartered lengthwise, cut crosswise 1 ½-inch thick
  • 3 Tbs. vegetable oil, divided
  • 2 3.5-oz. packages maitake mushrooms, separated into smaller clumps
  • 2 Tbs. white miso
  • 2 Tbs. mirin
  • 1 Tbs. toasted sesame oil
  • 2 tsp. light-brown sugar
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 tsp. minced peeled fresh ginger
  • 2 green onions (dark-green parts only), thinly sliced on sharp diagonal
  • 1 tsp. toasted sesame seeds

Preparation

1  Preheat broiler. Spread eggplant on large, rimmed baking sheet; drizzle with 1 Tbs. oil, turning to coat. Broil eggplant 2 to 3 minutes, or until tender and beginning to brown, about 2 to 3 minutes.

2  Move eggplant to one side of baking sheet. Place mushrooms on opposite side of sheet, arranging in single layer.

3  Whisk together remaining 2 Tbs. oil, miso, mirin, sesame oil, sugar, garlic, and ginger in large bowl. Drizzle mixture over eggplant and mushrooms, turning to coat. Broil 3 to 5 minutes more. Transfer to serving bowl. Sprinkle with green onions and sesame seeds.

Nutrition Information

  • Serving Size: per serving
  • Calories: 260
  • Carbohydrate Content: 17 g
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 274 mg
  • Sugar Content: 10 g