Mushroom, Miso & Eggplant Paste

Preparation info

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By Peter Gilmore

Published 2014

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  • 2 medium-size eggplants (aubergines)
  • 400 ml (14 fl oz) grapeseed oil
  • 2 garlic cloves, finely sliced
  • 2 teaspoons lemon juice
  • 500 g (1 lb 2 oz) fresh shiitake mushrooms, stalks removed
  • 300 g (10½ oz) clarified butter
  • 2 tablespoons Korean black bean miso (substitute doenjang if not available)


Cut the eggplants in half lengthways.

Cut 3 lengthways slits into the eggplant flesh. Put the eggplant halves into a cryovac bag with the grapeseed oil, garlic and lemon juice. Seal the bag and steam for 45 minutes or until tender but not falling apart.

Slice the shiitake mushrooms horizontally into thin discs, lay the slices in a single layer on two baking trays lined with silicone paper and dry out in the oven at 100°C (200°F/Gas ½), turning occasionally for 2–2½ hours or until completely dry.

Once the mushrooms are dehydrated, fry them with the clarified butter in a non-stick frying pan over low to medium heat for 1 minute or until golden brown. Drain and set aside.

Remove the eggplant flesh from the bag and separate the flesh from the skin with a knife. Squeeze out the flesh with your hands to remove as much oil as possible. Put the eggplant flesh in a food processor with the fried mushrooms and 1 tablespoon of black bean miso. Process on high until well incorporated. Push the purée through a fine drum sieve. Taste and check for salt level and, if needed, add a little more black bean miso. Set aside in the refrigerator.