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

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.

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.