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Miso Eggplant Shiitake Canaps
- 1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
- 3 1/2 tablespoons vegetable oil, divided
- 2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds
- 2 tablespoons white miso
- 2 teaspoons sugar
- 1 teaspoon mirin (Japanese sweet rice wine)
- 1 teaspoon water
Directions:View on Epicurious
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