Miso Eggplant and Mushrooms

2 eggplants
Olive oil
2 cloves garlic, pressed through garlic press
1 box cremini mushrooms (sliced and gills removed)
1 box portobello mushrooms (sliced and gills removed)
1 shallot
Fresh mint and sesame seeds for garnish
Dressing below
Slice eggplants into 1/4” rounds. Place on 2 greased cookie sheets in a single layer. Brush lightly with extra virgin olive oil and sprinkle with salt. Broil on each side for about 3 minutes – watch it carefully because it can burn quickly. (Do 1 tray at a time) .
Sauté mushrooms in a bit of olive oil with garlic. Remove from heat once liquid has evaporated and mushrooms are nicely browned. Remove from pan and sauté shallot until softened. .
Dressing from @memeinge
Mix together 4 tbsp miso paste, 1 tsp freshly grated ginger (I used a bit more), 3 tbsp rice vinegar, 1 tsp sesame seeds and 2 tbsp water. .
To serve, layer mushrooms over eggplant and top with shallots. Drizzle on dressing and garnish with chopped fresh mint and toasted sesame seeds.

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