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  1. Made this tonight, after a google search for ‘mushroom eggplant recipe’. I tasted it prior to servicing and the soy flavour was a bit strong – so I read the reviews, saw the sherry advice. Not having sherry, I used some Pinot noir! And it was perfect, just took the strength out of the soy and added a lovely deep flavour. Will have again!

  2. I followed the recipe pretty faithful except including some dry sherry in the cup of liquid added. The eggplant had that silky texture I associate with eggplant cooked at Asian or Indian restaurants. It was great!

    1. What an interesting addition, I would have never thought to add that. So glad that you enjoyed it ☺️ Thanks for the lovely review! x

  3. I fixed it last night and my wife and I both loved it. Easy to prepare and tasty. I substituted corn starch for kuzu and red pepper flakes for the red chili pepper.

  4. Michael and Masa, I love the concept of your website. My husband and I are vegan, and also trying compare down to a simpler more natural lifestyle. I will try this recipe for dinner tonight. I know it will be delicious. Thank you.

  5. Just made this for husband and I, absolutely delicious! He is vegetarian and I’m always looking for new easy veggie dishes. This was one and full of amazing flavour! Thank you for sharing:)

  6. Oh wow you had me at asian iam loving this recipe and cannot wait to try it, iam not a vegan but love experimenting with meat free meals. i will definitely be sharing this with my friends. Also i would love to see some throw together recipes and family friendly. thanks