Pesto eggplant and king oyster mushrooms

This just sort of came together based on what I had in the fridge, but it tastes good so I’m posting it.

5 king oyster mushrooms, cut into about 1/2″ cubes

olive oil




3 cloves garlic

3 large Japanese eggplant, cut into 3/4″ slices

1/2 cup pesto (I’m on my last jar of pesto frozen during last season – good timing since there should be lots of basil at the farmer’s market)

lemon juice

Preheat the oven to 400.

In a medium baking pan, toss the oyster mushroom, garlic, some salt and pepper, and some olive oil. Add a tablespoon or two of butter. Put the pan in the oven while you prepare the eggplant.

In a larger baking pan, toss the eggplant with some olive oil, salt, and pepper. Put it in the oven.

When the butter in the oyster mushroom mixture is melted, take it out and stir it through.

Roast the eggplant and the oyster mushrooms, stirring occasionally, until the eggplant is soft and lightly browned and the oyster mushrooms are chewy and lightly browned. The mushrooms will likely be finished first – if so, set them aside.

When the eggplant is done, stir the pesto into the eggplant and cook for another 5 minutes. If you set aside the oyster mushrooms, put them back into the oven to warm up.

Stir the eggplant and oyster mushrooms together. Season to taste with salt, pepper, and some lemon juice if you like. Eat.