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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.