Silky eggplant, browned mushrooms, and a spoonful of Miso Butter turn this pan of vegetables into something rich enough to carry dinner. It lands savory, glossy, and deeply cooked without much effort.
Pan Roasted Eggplant and Mushrooms with Miso Butter
Ingredients
- 500 g eggplant cubed
- 500 g mushrooms
- 2 tbsp neutral oil
- 3 tbsp Miso Butter
- 2 to 3 garlic cloves minced
- 2 tbsp chopped herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- sesame seeds for garnish
- scallions for garnish
Instructions
- Cut the eggplant into medium cubes, salt lightly, and let it sit for 10 minutes.
- Pat the eggplant dry.
- Clean the mushrooms and leave small ones whole, halving larger ones.
- Bring a pot of salted water to a boil, add the eggplant, and cook for 3 to 4 minutes.
- Drain well.
- Heat the oil in a large skillet over medium-high heat.
- Cook the mushrooms until browned and their moisture has cooked off.
- Add the eggplant and cook until both vegetables are golden and tender.
- Stir in the Miso Butter until it melts and coats the vegetables.
- Add the garlic, herbs, salt, and pepper and stir briefly, just until fragrant.
- Finish with sesame seeds and scallions and serve hot.
Cook’s Note: Salt and drain the eggplant first so it browns more easily in the pan. Do not crowd the mushrooms, or they will steam before they color.
Why This Recipe Works
Boiling the eggplant first keeps it soft inside, while a hot pan gives both vegetables deep color at the finish. Miso Butter adds savory depth quickly, so the dish tastes fuller without needing a long sauce.
Best Served With
toast, rice, or a soft-boiled egg
Pairing Suggestion
Serve with Lime Pickled Medley for brightness, or with sparkling water and lemon alongside.
Leftover Strategy
Store leftovers in an airtight container for up to 3 days. Reheat in a hot skillet to restore the texture, spoon them over rice or toast for a quick second meal, or simmer them in stock and blend lightly for a simple, savory soup.
Make It Yours
Add smoked paprika for a warmer edge. Finish with lemon juice for brightness. Add chili flakes for heat. Cook a little longer for deeper browning.
Kitchen Connections
Foundation:
Next Dish:
