Roasted Japanese Eggplant Recipe

Prepare the Eggplants

Preheat the oven to 400°F (200°C). Cut the Japanese eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle with olive oil and season with salt.

Sauté Shishito Peppers

In a skillet over medium-high heat, add a little olive oil. Add the shishito peppers and sauté for 5-7 minutes until blistered and slightly charred. Remove from heat and set aside.

Cook Oyster Mushrooms

In the same skillet, add a bit more olive oil if needed and sauté the oyster mushrooms for about 5 minutes until golden brown. Season with salt to taste and set aside.

Mix Miso Dressing

In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, honey or maple syrup, and water until smooth. Adjust seasoning if necessary.

Blend Cashew Emulsion

In a blender, combine raw cashews, water, lemon juice, garlic clove, and salt. Blend on high until smooth and creamy. If the mixture is too thick, add a little more water to reach desired consistency.

Roast the Eggplants

Place the scored eggplants cut side up on a baking sheet. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

Assemble the Dish

Once the eggplants are roasted, remove them from the oven. On a serving plate, place the roasted eggplants, spoon over the miso dressing, and drizzle with cashew emulsion. Top with sautéed shishito peppers and oyster mushrooms.

Serve

Serve immediately while warm, garnished with sesame seeds if desired.