Vegan “Scallops”, Miso Glazed Eggplant
Mahogany glazed vegan scallops beckoned me from the computer screen, “See how I catch the light like a Vermeer earring? Make me. I am lacquered like a Chinese fan. Eat me!”
I wanted those “scallops” like a sixteen year old wants a belly button ring.
The recipe ran thusly, take one pound King Oyster Mushrooms, cut them to scallop shape, cook and brush with an umami glaze.
I marched right up to the mushroom guy at the Saturday Farmer’s Market and asked for 1/2 a pound of King Oyster Mushrooms. When he told me the price I literally gasped, and marched away from the mushroom guy at the Saturday Farmer’s Market.
The hunt was on. I checked my local market (more expensive), the asian market, (as expensive).
Here is the thing. Of course I could have bought the initial mushrooms at the Farmer’s market for… drum for please… $18 a pound. But if the dish was as good as it looked I wanted it as an every day meal not a splurge.
Japanese eggplant fit the bill nicely. Meaty, inexpensive, and a sponge like texture that soaks up any marinade you throw at them. AlI needed do was peel and slice them into disks and I was good to go.
I used the simple Miso marinade I’ve used for years on tofu and finished it with a splash of lime juice and fresh garlic. it worked a dream in this dish. If I had to choose just one type of miso on my dessert island it would be this white miso for its versatility.
This week has been a tough one for my sister and me as we split up our Mother and Father’s belongings.
“Hearts will never be practical until they can be made unbreakable.”
-L. Frank Baum, The Wizard of Oz
Check out my new Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
This dish straddles the seasons: A celebration of late Summer bounty or a hot meal to be eaten under fuzzy blankets on the first day of Autumn. Serve these Miso Glazed Scallops over black lentils, brown rice, or over a smashed baked sweet potato.
- 2 tbsp white miso, or that ever miso you have
- 3 tbsp mirin
- 3 tbsp rice wine vinegar
- 1 tbsp ginger grated
- 1 tsp sugar
- 1/4 cup water
- 1/2 tsp sesame oil
- 2 tbsp soy sauce
- 1 juice of one lime or lemon
- 1 clove garlic minced
- 1 pound Japanese eggplant
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Peel your eggplants and slice into 1 1/2 or 2 inch disks.
Make a criss cross pattern with a sharp knife in the cut sides on the eggplant on both sides. You can see this in the photos.
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In a medium bowl stir, miso, water, mirin, rice wine vinegar, soy sauce, grated ginger, sugar and sesame oil.
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Heat to medium high a skillet big enough to contain the eggplant disks in one layer. Pour in the sauce and swirl. Place you eggplant disks into the pan in one layer and cover with a lid. Allow to cook until the eggplant is just tender but not falling apart. About 6-8 minutes.
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Remove lid and and flip the eggplants with a spatula. Cook until you have a good caramel on the bottom and the sauce is mostly evaporated to a rich glaze.
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Remove from the heat. Juice your lime into a bowl with the minced garlic and pour over the "scallops". Serve.
I am so excited to try these. By the way, I have been able to get King Oyster mushrooms at a very reasonable price at my local Asian supermarket.
oooh lucky you! We have a couple of local Cambodian, Thai and one Korean market and the mushrooms are expensive or past their prime.Thank you for stopping by.
Yup, an unbreakable heart would be more practical, but wouldn’t provide much depth to the human experience. Hopefully you shared some pleasant memories with your sister to make it a bittersweet experience. But it’s tough. And you look quite young to have lost both parents. I made it to almost 50 before I did (my parents had me in their 40s, so they actually did long lives).
Recipe sounds wonderful. Photos are gorgeous.
And now I appreciate our Korean and Chinese stores even more—because we can get a package of King Oysters for a couple bucks!
And I’m still cracking up over your first sentence. I think/say stuff like that as well (catching the light like a Vermeer earring, lacquered like a Chinese fan). After I roast beets, I’ll admire them and say how they are glistening like precious jewels! My husband just rolls his eyes. But hey, what is wrong with appreciating the bounty of the earth (cue another eye roll)—how it looks and tastes and nourishes us? Mindfulness and appreciation—-isn’t that better (at least for souls like us) than just mindlessly wolfing down fast food while playing on the phone and not even noticing how the food looks/tastes/smells?
Ellen, we are, it seems, kindred spirits. Produce, nature, life calls to us, it preens and turns this way and that in the light. I think that taking the time for the process of cooking, savoring, and eating brings with it is a joy with out cost and with many benefits.
What a lucky man your husband is to eat your cooking!
These look divine! Never heard of this combo before but it sounds absolutely amazing.
Oh thank you for visiting. They do they taste de-lovely
These are MOUTHWATERING!!! Totally trying these!
Thank you and thank you for visiting!!!
I have had the same recipe for ages and haven’t made them yet but will try your version when egg plants come into season. I do love to read your post and these look divine. Always hard to sort parents belongings as it is so final, there were six of us to share things around and we shared lots of memories.
Wow six of you! Having many siblings must be wonderful. I think the best thing about splitting my moms stuff was all the memories that each object brought up. My sister and I walked away from the experience with many more “blanks” filled in by the other.
I am thinking of making these as an appetizer. Serving suggestions? You did mention black lentils- I am trying to imagine how that would work? Might u have a recipe that complements the miso? Would I just serve on a bed of lentils? Any suggestions appreciated!
I suppose my preference is for it to be finger food, rather than a plate, fork & knife situation, thnks!!
Hi Tanya,
I have served them on slices of cucumber drizzled with hoisin and chopped toasted peanuts and they were delicious.
I am sooo excited to try these!!! Just got the last of my eggplant from the garden!!!!
Yay for those last eggplants! Let me know how you liked it.
This was divine. I paired it with actual scallops in a miso butter stop the eggplant (I had this dish at a famous Chinese restaurant in the Bay Area of Californi). Yours were perfection. I served with brown rice and sauteed power greens.
I also wanted to say that you are fortunate to have a relationship with your sister where you could amicably divide your parent’s possessions. I do not have this in my family and it made the loss of my mother all the more painful.