A (7)

67

july 2016

yogajournal.com.au

1 Preheat broiler. Spread eggplant on large, rimmed baking sheet; drizzle with 1 Tbs. oil, turning to

coat. Broil eggplant 2 to 3 minutes, or until tender and beginning to brown, about 2 to 3 minutes.

2 Move eggplant to one side of baking sheet. Place mushrooms on opposite side of sheet,

arranging in single layer.

3 Whisk together remaining 2 Tbs. oil, miso, mirin, sesame oil, sugar, garlic, and ginger in

large bowl. Drizzle mixture over eggplant and mushrooms, turning to coat. Broil 3 to 5

minutes more. Transfer to serving bowl. Sprinkle with green onions and sesame seeds.

PER SERVING 210 CAL;

4 G PROT; 15 G TOTAL FAT

(1 G SAT FAT); 17 G CARB;

0 MG CHOL; 274 MG SOD;

4 G FIBER; 10 G SUGARS

2 Japanese eggplants, quartered lengthwise,
cut crosswise 3.8-cm thick
3 Tbs. vegetable oil, divided
2 100 g. packages maitake mushrooms,

separated into smaller clumps
2 Tbs. white miso
2 Tbs. mirin (Japanese sweet rice wine)

1 Tbs. toasted sesame oil

2 tsp. light-brown sugar

2 cloves garlic, minced (2 tsp.)

1 ½ tsp. minced peeled fresh ginger

2 spring onions (dark-green parts only),

thinly sliced on sharp diagonal

1 tsp. toasted sesame seeds

maitake

These hen-of-the-woods

mushrooms are credited

with a rich, chicken-like

flavour that is a boon in

soups and stews. Look

for maitake mushrooms

that are plump and

ruffled, without signs of

darkening on the edges

or dampness around

the stems.

MISO-ROASTED MAITAKE

MUSHROOMS AND EGGPLANT

WITH SESAME SEEDS
SERVES 4

MAITAKE MUSHROOMS, ALSO KNOWN AS HEN-OF-THE-WOODS,
RAM’S HEAD, OR SHEEP’S HEAD MUSHROOMS, HAVE A WOODSY,
SMOKY FLAVOUR THAT PAIRS WELL WITH ROASTED VEGETABLES.