Diy Hoisin Glazed Mushrooms And Eggplant (W/ Home-Made Hoisin)

• DIY Hoisin Sauce (makes about 2 cups)
• 16 dried prunes
• 4 tablespoons miso (white or red to taste)
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pumpkin pie spice
• Hoisin Glazed Mushrooms and Eggplant
• 4 medium sized portobello mushroom caps
• 1 medium sized eggplant
• 1 tablespoon neutral oil
• 1/2 cup coarsely chopped peanuts
• 1/2 cup chopped scallion
• 8-10 big lettuce leaves (romaine, bibb, etc.)

1. Coarsely chop prunes. Put all ingredients in a blender with water to cover. Blend until smooth. Add more water for desired consistency.
2. Preheat the oven to 350 F degrees.
3. Wash the mushrooms. If the mushroom caps have a lot of gills in them, you can scrape them out a bit. Not a big deal.
4. Peel the eggplant and cut in half. Cut a bit off of the round side so that you have two big eggplant "steaks".
5. Massage the mushrooms and eggplant with a little oil and place them on a roasting pan. Place the mushrooms tops up. rnrn(The mushrooms will give off a lot of liquid as they cook. I like to use a roasting pan with a drip tray. If you don't have one, try to use a big enough pan to allow the liquid to evaporate quickly.)
6. Cook until everything looks sort of "relaxed" - around 30-40 minutes. Flip the veggies over (mushroom tops down) and brush with DIY Hoisin. Cook for another 5-10 minutes. Flip again (mushroom tops up) and brush with more DIY Hoisin. Cook for another 5-10 minutes.
7. Remove veggies and slice into 1/2-inch thick strips. Serve with chopped peanuts and scallions, additional DIY Hoisin and lettuce leaves.

hoisin sauce, prunes, soy sauce, red pepper, pumpkin pie spice, hoisin glazed mushrooms, caps, eggplant, neutral oil, peanuts, scallion, bibb

Taken from food52.com/recipes/77379-diy-hoisin-glazed-mushrooms-and-eggplant-w-home-made-hoisin (may not work)