J.Kwan inspired Shiitake & Eggplant

I was watching an episode of Chef's table from a few days ago. You may even know the episode with Jeong Kwan from Korea. In contrast to all the other Chef's table episodes she is not a 5-star cook, doesn't have a restaurant and doesn't want to attract any attention with her cooking. For her, cooking is a way of getting together, a kind of communication. I found this episode so beautiful & also she as a cook & nun in a Buddhist monastery that I immediately remembered the dishes she prepared in the episode. The temple kitchen there is vegetarian, I think even vegan, although she didn't mention that explicitly. They have a garden there where everything she eats grows. Sauces are produced by themselves & inherited over generations (How curious, right? A 100 year old soy sauce... how fantastic!). The Shiitake has done me the most, because it says that it is the "highest" what the monks eat there. Roasted in soy sauce, sesame oil & water she put it neatly on a parchment paper and served it.... & now you can see my version of the Shiitake.

Ingredients (for 2 pers.)
2 eggplants
2 hands full of mushrooms
4 Shiitake Mushrooms
1/2 can kidney beans 
1 cup white beans
2 cloves of garlic
pepper & salt
2 pinches. cumin
sesame oil
Yuzu Concentrate or a lemon
soy sauce, reduced in salt

Preparation

1. Halve the aubergines & brush the smooth cut surfaces with some sesame oil. Place in the oven at 160° C top/bottom heat for approx. 45-50 minutes.
2. Clean the mushrooms and cut into small pieces. Peel and chop 1 clove of garlic.
3. Place a large pan on the stove, add 1 tablespoon sesame oil, chopped garlic & 1 tablespoon soy sauce to the pan & heat. Add the mushrooms and fry for about 10 minutes. Now season with salt & pepper. Remove the mushrooms from the pan and set the pan aside. This is needed again for the shiitake mushrooms.
4. Clean the shittake and shorten the stems a little. Carve the mushrooms on the upper side (the umbrella so to speak) a little bit. Add 2 teaspoons sesame oil, 1 peeled garlic clove, 1 tbsp water & 1 tbsp soy sauce to the pan and let the mushrooms stew for about 5 minutes. Now put the pan aside.
5. Pour the white beans from the glass into a sieve and wash off with lukewarm water. Drain & put the white beans in a tall container. Add some salt, pepper, 2 tsp. sesame oil, 2 Msp. cumin, the fried garlic clove from the pan with the shiitake mushrooms & a dash of yuzu or lemon. Puree with a stabilizer. If necessary, add some tap water to make it creamy. 
6. Take the aubergines out of the oven and loosen the inner flesh a little with a fork. Add the fried mushrooms & top with a generous tablespoon of bean cream. Put a shiitake mushroom on top & use some kidney beans for decoration.
7. (A fresh salad or kimchi goes perfectly with this meal.)
8. Bon Epi-tit <3 !