Eggplant Mushroom Toban Yaki
Creamy Eggplant Mushroom Toban Yaki with hints of citrus inspired by the dish at Nobu.
Servings: 2 bowls
- 1/2 eggplant should yield about 2 cups
- 2 tbsp avocado or sesame oil
- 3 tbsp vegetable broth
- 3 tbsp canned coconut milk
- 1 cup mushroom medley see notes
- 4 tbsp coconut aminos or tamari
- 1/2 lime, juice from
- 2 green onion stalks topping
- 1 tbsp sesame seeds topping
wash eggplant and chop into medium sized cubes. heat avocado oil on the pan and sauté eggplant until soft and slightly mushy. set aside.
wash all mushrooms - make sure not to wash them too vigorously as they are delicate. add them in a large pot with the vegetable broth. after cooking on a low-medium heat for 5 minutes, add in the coconut milk and coconut aminos or tamari. stir occasionally but keep covered.
once the vegetable broth starts getting creamy, add the eggplant back in. cook for another few minutes and add the juice of 1/2 lime.
serve on a bed of rice, mixed in with noodles, or alone. top with green onions, sesame seeds, and a lime wedge.