Eggplant and mushrooms in black bean sauce (No Oil, No Refined Sugar)

This was an accidental and very delicious experiment when the plan was to cook some mushrooms but discovering that an eggplant had to be used. You can obtain black bean sauce which comes in jars, from most Asian grocers.
Ingredients:

1 eggplant, cubed
10-15 white button mushrooms
1 clove garlic
1 red chilli, deseeded (optional)
1/4 onion, chopped
1 tablespoon black bean sauce
1 tablespoon soy sauce
1/2 tablespoon kechap manis
1 teaspoon corn starch mixed with 3 teaspoons water to form a slurry
Method:

  1. Sprinkle salt liberally over eggplant and leave to “sweat” for 20 minutes. Rinse and pat dry.
  2. Sautéed onion in a non-stick pan until it starts to caramalise. Add a small amount of water if it starts to stick.
  3. Add black bean sauce, eggplant, mushrooms, garlic and soy sauce. Put a lid on the pan and stir occasionally. Turn the heat down.
  4. When the eggplant and mushroom looks close to being cooked, remove the lid. There should be a sauce from juices of the mushroom.
  5. Add the slurry to thicken the sauce and you’re done!

Miso Glazed Eggplant

I love this sweet and salty miso glazed eggplant which is another delicious addition to a buddha bowl, or just served with cooked grains.
Ingredients

2 large or 3 small eggplants
3 tablespoons miso
2 tablespoons water
2 tablespoons mirin
1 tablespoon sake
1 tablespoon sugar
Dash of sesame oil (optional, leave out for oil free option)
Method

  1. Halve the eggplant and sprinkle with salt to “sweat” the eggplant for 15 minutes.
  2. Rinse off salt and dry the eggplant. Cut a criss-cross pattern on the inside surface of the eggplant.
  3. Sear the eggplant on a non-stick pan, face down, until it is slightly brown. Then remove from heat.
  4. Mix all the other ingredients in a bowl into a smooth paste. Coat the seared surface of the eggplant with this mixture.
  5. Bake the eggplant in a pre-heated oven to 200C for 20 minutes or until the tops of the eggplant is glazed.