Miso Eggplant Shiitake Canapés

  • 250 gm (~1/2 lb) fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
  • 3½ tablespoons vegetable oil, divided
  • 2 (25 cm) Asian eggplants, cut into 24 (1 cm-thick) rounds
  • 2 tablespoons white miso
  • 2 teaspoons sugar
  • 1 teaspoon mirin (Japanese sweet rice wine)
  • 1 teaspoon water
  1. Preheat oven to 220ºC (425F) with rack in rung.
  2. Toss mushrooms with 2 tablespoons oil and 1/4 teaspoon salt, and 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 10 to 15 cm 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, and then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.