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
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
Preheat the oven to 350 F degrees.
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.
Peel the eggplant and cut in half. Cut a bit off of the round side so that you have two big eggplant "steaks".
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.)
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.
Remove veggies and slice into 1/2-inch thick strips. Serve with chopped peanuts and scallions, additional DIY Hoisin and lettuce leaves.