Eggplants can be a little acidic, and you need to sweat them beforehand; however, with Japanese eggplant, you do not need to sweat them. So, for an easy weeknight vegan meal, try this Roasted Japanese Eggplant and Shiitake Mushrooms Recipe. Here is how I made this easy and quick weeknight vegan dinner. Note, it is also a great option for side dishes. It's a win-win in my cookbook. lol
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Ingredients
Below are the easy ingredients I use to make this delicious roasted vegetable recipe.
- 1 LB Japanese Eggplants
- 1 large Onion
- 1 LB Shiitake Mushrooms
- 1-2 tablespoon Olive Oil (affiliate)
- 1 tablespoon Smoked Paprika (affiliate)
- 1 teaspoon cumin (affiliate)
- Salt and pepper to taste
- Premade Roasted Garlic Hummus (affiliate) - for serving
Instructions
It is pretty easy to make this Roasted Japanese Eggplant and Shiitake Mushrooms Recipe. Check out the steps below.
First, preheat the oven to 425 degrees. While it is heating up, you can prep the vegetables.
Lightly wipe the shiitake mushrooms with a damp paper towel to remove any dirt. Then, lay them on your cutting board (affiliate). Then cut the stems off the cleaned mushrooms.
Now is the time to cut the eggplants. Remove the ends. And lie on the side. Then do a diagonal cut to create long oval slices. And set aside.
Cut the onions into wedges and set aside.
Add parchment paper (affiliate) to the baking sheets (affiliate)-two are good. Then place the onions and part of the mushrooms on one baking sheet (affiliate), and the other part with the eggplants and the rest of the mushrooms.
Now add olive oil (affiliate) to both baking sheets (affiliate), covering most, if not all, of the vegetables.
Then measure out the Smoked Paprika (affiliate) and the cumin (affiliate), and sprinkle them over both baking sheets (affiliate) of vegetables. Now toss on the baking sheet (affiliate) using your hands.
Then place both baking sheets (affiliate) in the oven at 425 degrees for 20 minutes. Remove and toss, then place it back in the oven for another 10 minutes, or until the mushrooms are dry and the onions are transparent. Transfer both baking sheets (affiliate) to a serving bowl.
To serve, add 2-3 heaping tablespoons of hummus to a plate, then ladle a large serving of the vegetables over it, and enjoy. This recipe makes about 4-6 servings, depending on the size of each serving.
Reveal
And here is what the Roasted Japanese Eggplant and Shitaki Mushrooms Recipe looks like after it finishes cooking.
Variations
Below are some additional things you can do to add more flavor to this vegan recipe. It can also be easily used as a side dish.
- Spicy - Add ground cayenne pepper to the vegetables before cooking in the oven.
Equipment
The only things you will need are baking sheets (affiliate), liners, or parchment paper (affiliate), if you use them. a knife, a cutting board (affiliate), and a place to toss the vegetables with the seasonings.
Storage
This recipe is good stored in the refrigerator in an airtight container for 2-3 days. It is not intended to be frozen.
Top tip
Shitaki mushrooms just need a cleaning with a paper towel to remove dirt. You will need to remove the tough stem.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Roasted Japanese Eggplant and Shiitake Mushrooms Recipe if you are using it as a side dish:
Grilled Asian Chicken Thighs Recipe
This delicious dinner recipe you can make using chicken thighs.
Asian Infused Turkey Burger Recipe
A yummy and easy turkey burger with gluten-free soy sauce.
Roasted Japanese Eggplant and Shiitake Mushrooms Recipe Card
- Total Time: 35 minutes
- Yield: 6 cups
- Diet: Gluten Free
Description
Eggplants can be a little acidic, and you need to sweat them beforehand; however, with Japanese eggplant, you do not need to sweat them. So, for an easy weeknight vegan meal, try this Roasted Japanese Eggplant and Shiitake Mushrooms Recipe. Here is how I made this easy and quick weeknight vegan dinner.
Ingredients
1 LB Japanese Eggplants
1 large Onion
1 LB Shiitake Mushrooms
1-2 tablespoon Olive Oil (affiliate)
1 TBSP Smoked Paprika (affiliate)
1 tsp cumin (affiliate)
Salt and pepper to taste
Premade Roasted Garlic Hummus (affiliate) - for serving
Instructions
First, preheat the oven to 425 degrees. While it is heating up, you can prep the vegetables.
Lightly wipe the shiitake mushrooms with a damp paper towel to remove any dirt. Then, lay them on your cutting board (affiliate). Then cut the stems off the cleaned mushrooms.
Now is the time to cut the eggplants. Remove the ends. And lie on the side. Then do a diagonal cut to create long oval slices. And set aside.
Cut the onions into wedges and set aside.
Add parchment paper (affiliate) to the baking sheets - two baking sheets are good. Then place the onions and part of the mushrooms on one baking sheet (affiliate), and the other part with the eggplants and the rest of the mushrooms.
Now add olive oil (affiliate) to both baking sheets, covering most, if not all, of the vegetables.
Then measure out the Smoked Paprika (affiliate) and the cumin (affiliate), and sprinkle them over both baking sheets of vegetables. Now toss on the baking sheet (affiliate) using your hands.
Then place both baking sheets in the oven at 425 degrees for 20 minutes. Remove and toss, then place it back in the oven for another 10 minutes, or until the mushrooms are dry and the onions are transparent. Transfer both baking sheets to a serving bowl.
To serve, add 2-3 heaping tablespoons of hummus to a plate, then ladle a large serving of the vegetables over it, and enjoy. This recipe makes about 4-6 servings, depending on the size of each serving.
Notes
No sweating is needed for these japanese eggplants.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: roasted vegetables
- Method: roasting
- Cuisine: Asian
Nutrition
- Serving Size: 6 cups
