Pan Roasted Eggplant and Mushrooms with Miso Butter

Instructions

1. 1
   Cut the eggplant into medium cubes, salt lightly, and let it sit for 10 minutes.
2. 2
   Pat the eggplant dry.
3. 3
   Clean the mushrooms and leave small ones whole, halving larger ones.
4. 4
   Bring a pot of salted water to a boil, add the eggplant, and cook for 3 to 4 minutes.
5. 5
   Drain well.
6. 6
   Heat the oil in a large skillet over medium-high heat.
7. 7
   Cook the mushrooms until browned and their moisture has cooked off.
8. 8
   Add the eggplant and cook until both vegetables are golden and tender.
9. 9
   Stir in the Miso Butter until it melts and coats the vegetables.
10. 10
    Add the garlic, herbs, salt, and pepper and stir briefly, just until fragrant.
11. 11
    Finish with sesame seeds and scallions and serve hot.