Miso Eggplant Shiitake Canapés |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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 |
Directions:
1. Preheat oven to 425°F with rack in middle.
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.
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.
4. Stir together miso, sugar, mirin, and water, then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.
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