Eggplant & Mushroom Manhatten

Parenthood creates a routine in a lot of places, Sunday meal prep is just one of them.

At our house, there are three main dish options with sides ranging from rice-n-peas to pasta. Kids are kids you know....

This weekend, the decision was made to venture away from our usual dishes. Typically, eggplant appears on our table as baba ghanoush or oven-fried, and mushrooms usually find their way into pasta sauce. The goal was to combine them into something hearty and new, a savory-sweet dish that feels both comforting and a little bit different.

Here’s a dish that marries these two often-under-represented ingredients into what I'm calling "Eggplant Mushroom Manhattan." The name is a bit playful, but the results are seriously good. Let's get cooking!

Ingredients (Serves 4-6)
* 1 large yellow or sweet onion, finely diced (about 160g)
* 100g Shiitake mushrooms, sliced (stems included)
* 1kg eggplant, cubed
* 80g date syrup (about 4 tablespoons)
* 3g ground cumin (about 1 teaspoon)
* 14g salt (start with less and adjust to taste)
* Extra Virgin Olive Oil

Preparation
Our approach here is to add seasonings and flavors gradually, which lets us control the taste and make sure everything is perfectly balanced.

* Roast the Eggplant: Preheat your oven to 220°C (425°F). Cut the eggplant into 2cm cubes and place them in a large bowl. Drizzle with olive oil and add 3g (about half a teaspoon) of salt. Toss everything together until the eggplant is lightly coated. Spread the cubes in a single layer on a baking sheet lined with parchment paper. Bake for about 25 minutes, or until the eggplant is lightly browned and tender but not mushy.
* Sauté the Aromatics: While the eggplant roasts, heat a little olive oil in a large sauté pan or pot over medium heat. Add the diced onions with a small pinch of salt. Cook, stirring occasionally, until the onions are translucent and soft.
* Add the Mushrooms: Add the sliced Shiitake mushrooms to the pan. Continue to sauté until they have released their liquid and are about half-cooked. Stir in the ground cumin and cook for another minute until fragrant.
* Bring It All Together: Add the roasted eggplant to the pan with the onions and mushrooms. Stir well to combine. Pour in half of the date syrup and stir again.
* Simmer: Pour in about 120g (half a cup) of lukewarm water. Bring to a simmer, then reduce the heat and let it cook for 5 minutes, allowing the flavors to meld.
* Finish and Serve: Stir in the remaining date syrup and continue cooking for another 5 minutes. Taste and add more salt if needed.
Transfer to a serving bowl. This dish is fantastic on its own or served with schnitzel, kebabs, or fish.
Enjoy!