Dinner

Pan Roasted Eggplant and Mushrooms with Miso Butter

Silky eggplant, browned mushrooms, and a spoonful of Miso Butter turn this pan of vegetables into something rich enough to carry dinner. It lands savory, glossy, and deeply cooked without much effort.

Ingredients

500 g eggplant (cubed)
500 g mushrooms
2 tbsp neutral oil
3 tbsp Miso Butter
2 to 3 garlic cloves (minced)
2 tbsp chopped herbs
1/2 tsp salt
1/4 tsp black pepper
sesame seeds (for garnish)
scallions (for garnish)

Instructions

1
Cut the eggplant into medium cubes, salt lightly, and let it sit for 10 minutes.
2
Pat the eggplant dry.
3
Clean the mushrooms and leave small ones whole, halving larger ones.
4
Bring a pot of salted water to a boil, add the eggplant, and cook for 3 to 4 minutes.
5
Drain well.
6
Heat the oil in a large skillet over medium-high heat.
7
Cook the mushrooms until browned and their moisture has cooked off.
8
Add the eggplant and cook until both vegetables are golden and tender.
9
Stir in the Miso Butter until it melts and coats the vegetables.
10
Add the garlic, herbs, salt, and pepper and stir briefly, just until fragrant.
11
Finish with sesame seeds and scallions and serve hot.

Best Served With

steamed rice, warm flatbread, or soft-boiled eggs

Cook's Note

Don't crowd the pan when cooking the eggplant — pieces need full contact with the hot surface to soften and take on color rather than steam. Add the Miso Butter at the very end off the heat and fold it through so it stays glossy instead of breaking.

Why This Recipe Works

Eggplant turns silky rather than spongy once it cooks all the way through, and a hot dry pan gets it there without extra liquid. Mushrooms add earthy browning that deepens the base before Miso Butter goes in. The butter coats everything as it melts, bringing salt, fat, and fermented depth in one move.

Make It Yours

Add chili flakes or gochugaru for heat. Use shiitake or oyster mushrooms for different textures. Finish with toasted sesame seeds for crunch. Add a splash of soy sauce if you want more depth. Serve with a soft-boiled egg on top.