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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 4 |
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These can be served hot or at room temperature. They go with anything. Preparation time includes marinating time. From Totally Eggplant Cookbook, by Helene Siegel. If you like eggplant, look for this little book. Ingredients:
8 japanese eggplants, trimmed |
32 white mushrooms, wiped clean |
1/2 cup peanut oil |
1/2 cup rice wine vinegar |
1/4 teaspoon soy sauce |
1 tablespoon fresh ginger, grated |
1 tablespoon minced garlic |
1/3 teaspoon red chili pepper flakes |
Directions:
1. Preheat broiler. Lightly coat eggplants with some oil and broil, turning once, until slightly softened. Let cool and cut into 1 inch lengths.
2. Whisk together oil, vinegar, soy sauce, ginger, garlic & chili flakes in shallow roasting dish or casserole.
3. Thread 8 skewers with eggplant and mushrooms. Place in dish with marinade, turn to coat and let marinate for at least one hour at room temperature. Turn occasionally.
4. Cook under broiler or on grill until very lightly charred all over.
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