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Prep time
10 minutes
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Cook time
1 hour
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Serves
3-4
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
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Ingredients
- DIY Hoisin Sauce (makes about 2 cups)
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16
dried prunes
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4 tablespoons
miso (white or red to taste)
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2 tablespoons
soy sauce
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1 teaspoon
red pepper flakes
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1/2 teaspoon
pumpkin pie spice
- Hoisin Glazed Mushrooms and Eggplant
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4
medium sized portobello mushroom caps
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1
medium sized eggplant
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1 tablespoon
neutral oil
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1/2 cup
coarsely chopped peanuts
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1/2 cup
chopped scallion
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8-10
big lettuce leaves (romaine, bibb, etc.)
Directions
- DIY Hoisin Sauce (makes about 2 cups)
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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
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Preheat the oven to 350 F degrees.
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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.
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Peel the eggplant and cut in half. Cut a bit off of the round side so that you have two big eggplant "steaks".
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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.)
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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.
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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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