Recipe by Rachael Narins
Serves four as a side dish
Takes 30 minutes
2 Japanese eggplant, sliced into 1/2 inch thick half moons
12 small Japanese turnips, trimmed and cut in half or quarters. Reserve the greens
1 cup brown mushrooms, halved
3 tablespoons vegetable oil
1 tablespoon miso paste
1/2 cup water
1 tablespoon soy sauce
1 teaspoon sesame seeds
2 sliced scallions for garnish
Heat a large cast iron skillet over medium heat.
Add the oil. When warm, add the vegetables in a single layer and let brown for 3 minutes.
Add the remaining ingredients, stir, reduce the heat to low and let simmer, stirring often, until the eggplant is cooked through.
Remove from the skillet, garnish with sesame seeds and scallions and serve.