Miso Eggplant Shiitake Canapés
- 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
- Preheat oven to 425u0b0F with rack in middle.
- 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.
- 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.
- Stir together miso, sugar, mirin, and water, then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.
shiitake mushrooms, vegetable oil, eggplants, white miso, sugar, mirin, water
Taken from www.epicurious.com/recipes/food/views/miso-eggplant-shiitake-canapes-350921 (may not work)