Eggplant Mushroom Toban Yaki
Creamy Eggplant Mushroom Toban Yaki with hints of citrus inspired by the dish at Nobu
Ingredients
- 1 Eggplant, cubed, should yield about 4 cups
- 2 tbsp Avocado Oil
- 2 cups Mushroom Medley, I recommend enoki, shiitake, button, really whatever you'd like
- ¼ cup Tamari
- 2 tbsp Rice Vinegar
- 2 tbsp Full Fat Coconut Milk, optional, for added creaminess
- 1-2 tbsp Water
- ½ Lime, juice from, add another 1/2 if desired
- Sea Salt, to taste
- 2 Green onion, garnish
- 1 tbsp Sesame Seeds, garnish
- Cooked Rice or Noodles, for serving
Instructions
Prep the Eggplant
- Wash and cube the eggplant. Lightly salt it and let it sit for 10–15 minutes to draw out moisture. Pat dry.
Sear the Eggplant
- Heat a large cast iron skillet over medium-high heat. Add a drizzle of oil. Sauté the eggplant for 6–8 minutes, flipping occasionally, until golden and tender with crispy edges. Remove from the pan and set aside.
Cook the Mushrooms
- In the same pan, add another small drizzle of oil if needed. Add mushrooms and cook undisturbed for 2–3 minutes to let them brown. Stir and continue to cook until deeply golden and fragrant, about 5–6 minutes.
Combine & Glaze
- Add the eggplant back in. Pour in the tamari, rice vinegar, and coconut milk (if using). Let it sizzle and caramelize slightly, stirring to coat everything. Add a splash of water only if the pan gets too dry. If you want a creamier/thicker result, add more coconut milk.
Finish
- Turn off the heat. Squeeze in lime juice and toss everything gently. Taste and adjust seasoning.
Serve
- Transfer to a shallow serving bowl or keep in the hot skillet. Top with sliced green onions, sesame seeds, and an extra lime wedge if you like. Serve hot over rice or noodles.