DIY Hoisin Glazed Mushrooms and Eggplant (w/ Home-made Hoisin)

July 16, 2018

Author Notes:

We loooove hoisin sauces, but the stuff you see on the shelf can be too candy-like. This umami-packed DIY version based on dried fruit (!) has a mellow sweetness, plenty of miso funk and a bit of heat. A pinch of pumpkin pie spice (!!) gives it that mysterious aromatic punch found in my favorite hoisin sauces - cinnamon, ginger, cloves, etc.

Here I'm using the DIY Hoisin to glaze some portobello mushrooms and an eggplant. Enjoy!

Jeremy Fink

Serves: 3-4
Prep time: 10 min
Cook time: 1 hrs


DIY Hoisin Sauce (makes about 2 cups)

  • 16 dried prunes
  • 4 tablespoons miso (white or red to taste)
  • 2 tablespoons soy sauce
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon pumpkin pie spice

Hoisin Glazed Mushrooms and Eggplant

  • 4 medium sized portobello mushroom caps
  • 1 medium sized eggplant
  • 1 tablespoon neutral oil
  • 1/2 cup coarsely chopped peanuts
  • 1/2 cup chopped scallion
  • 8-10 big lettuce leaves (romaine, bibb, etc.)
In This Recipe


DIY Hoisin Sauce (makes about 2 cups)

  1. Coarsely chop prunes. Put all ingredients in a blender with water to cover. Blend until smooth. Add more water for desired consistency.

Hoisin Glazed Mushrooms and Eggplant

  1. Preheat the oven to 350 F degrees.
  2. Wash the mushrooms. If the mushroom caps have a lot of gills in them, you can scrape them out a bit. Not a big deal.
  3. Peel the eggplant and cut in half. Cut a bit off of the round side so that you have two big eggplant "steaks".
  4. Massage the mushrooms and eggplant with a little oil and place them on a roasting pan. Place the mushrooms tops up. (The mushrooms will give off a lot of liquid as they cook. I like to use a roasting pan with a drip tray. If you don't have one, try to use a big enough pan to allow the liquid to evaporate quickly.)
  5. Cook until everything looks sort of "relaxed" - around 30-40 minutes. Flip the veggies over (mushroom tops down) and brush with DIY Hoisin. Cook for another 5-10 minutes. Flip again (mushroom tops up) and brush with more DIY Hoisin. Cook for another 5-10 minutes.
  6. Remove veggies and slice into 1/2-inch thick strips. Serve with chopped peanuts and scallions, additional DIY Hoisin and lettuce leaves.

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