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Dole Banana Farmer

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

35 Minutes Total time 25 Minutes Prep time 10 Minutes Cook Time 193 Calories 4 Servings


Allergens: Soy


  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.

Tips & tricks

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.

Summer Appetizers Sides Dinner Vegetarian Vegan Soy

More to consider

Strawberry Salad with Greens and Pine Nuts 15 Minutes Southwestern Gazpacho 10 Minutes Grilled Banana & Greens Salad 20 Minutes


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