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Seared Mushroom & Eggplant “Scallops” with Pineapple-Apricot Glaze

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 25 minutes
Calories Per Serving: 193
Nutrients

Nutrition Facts

5 “scallops”, 3 tablespoons glaze): 193 Calories (99 Calories from Fat

Amount per serving
Calories 193 Calories from fat: 99
% Daily Value*
Fat 11 g 14 %
Saturated 2 g 8 %
Trans 0 g
Polyunsaturated Fat 2 g 0 %
Monounsaturated Fat 8 g 0 %
Cholesterol 0 mg 0 %
Sodium 356 mg 15 %
Potassium 485 mg 10 %
Carbohydrate 23 g 8 %
Fiber 5 g 18 %
Sugars 10 g
Protein 4 g
Vitamin A 2 %
Vitamin C 20 %
Calcium 2 %
Iron 10 %
Vitamin E 15 %
Thiamin 15 %
Vitamin B6 15 %
Phosphorus 8 %
Magnesium 6 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

3 garlic cloves, coarsely chopped
1 DOLE® Apricot, pitted and chopped
½ cup chopped DOLE® Pineapple
¼ cup rice vinegar
3 tablespoons white miso paste
1 teaspoon grated fresh ginger
1 pound button mushrooms, stems removed 
3 tablespoons olive oil
1 pound Japanese and/or baby eggplants, peeled and cut crosswise into 1½-inch slices
2 tablespoons chopped fresh cilantro

Directions

  1. Purée garlic, apricot, pineapple, vinegar, miso paste and ginger in a blender until smooth. Makes about ¾ cup.
  2. Heat oil in same skillet over medium heat; add eggplant and mushrooms, cut side down, in a single layer. Cook 6 minutes or until vegetables are tender and golden brown, turning once. Add apricot-pineapple mixture and 1/3 cup water; cook 4 minutes or until slightly thickened, turning once to coat.
  3. Serve “scallops” drizzled with glaze remaining in skillet sprinkled with cilantro and salt and pepper, to taste.

    Chef Tips
    Score a crosshatch pattern into both cut sides of the eggplant “scallops” with a sharp knife before cooking to create a nice sear as well as add visual appeal.

    If in season/available, try replacing the button mushrooms with fresh King oyster mushrooms, cut crosswise into 1½-inch slices, then soaked in hot water for 2 hours. Before cooking the mushrooms in step 2, heat the mushrooms and 2 cups of water in a large, deep skillet to a simmer over high heat; cover and cook 15 minutes, then strain.

    Try serving “scallops” over your favorite pasta or grain.

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Seared Mushroom & Eggplant “Scallops” with Pineapple-Apricot Glaze Prep Time:25 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 193 Calories, 11 grams fat
Ingredients: 3 garlic cloves, coarsely chopped
1 DOLE® Apricot, pitted and chopped
½ cup chopped DOLE® Pineapple
¼ cup rice vinegar
3 tablespoons white miso paste
1 teaspoon grated fresh ginger
1 pound button mushrooms, stems removed 
3 tablespoons olive oil
1 pound Japanese and/or baby eggplants, peeled and cut crosswise into 1½-inch slices
2 tablespoons chopped fresh cilantro Directions:Purée garlic, apricot, pineapple, vinegar, miso paste and ginger in a blender until smooth. Makes about ¾ cup.Heat oil in same skillet over medium heat; add eggplant and mushrooms, cut side down, in a single layer. Cook 6 minutes or until vegetables are tender and golden brown, turning once. Add apricot-pineapple mixture and 1/3 cup water; cook 4 minutes or until slightly thickened, turning once to coat.Serve “scallops” drizzled with glaze remaining in skillet sprinkled with cilantro and salt and pepper, to taste.

Chef Tips
Score a crosshatch pattern into both cut sides of the eggplant “scallops” with a sharp knife before cooking to create a nice sear as well as add visual appeal.

If in season/available, try replacing the button mushrooms with fresh King oyster mushrooms, cut crosswise into 1½-inch slices, then soaked in hot water for 2 hours. Before cooking the mushrooms in step 2, heat the mushrooms and 2 cups of water in a large, deep skillet to a simmer over high heat; cover and cook 15 minutes, then strain.

Try serving “scallops” over your favorite pasta or grain.