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Dole Banana Farmer

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

Seared-Mushrooms-Eggplant-Scallops
35 Minutes Total time 25 Minutes Prep time 10 Minutes Cook Time 193 Calories 4 Servings

Ingredients

Allergens: Soy

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.

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

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