Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mirin is a low-alcohol sweet wine common in Japanese cuisine. It's available in Asian food markets and can often be found in the gourmet sections of some supermarkets. Ingredients:
4 small leeks, trimmed and halved lengthwise and crosswise |
4 small japanese eggplants, halved lengthwise and crosswise (about 1 1/4 pounds) |
1 fennel bulb, trimmed and cut into 8 wedges |
5 garlic cloves, unpeeled |
1/3 cup mirin (sweet rice wine) |
1/4 cup water |
1/3 cup yellow miso (soybean paste) |
Directions:
1. Prepare grill or broiler.
2. Place the leeks, eggplants, fennel, and garlic in a grill basket on a grill rack or on a broiler pan; cook 10 minutes or until tender, turning frequently. Remove the leeks, eggplant, and fennel from the heat, and cook the garlic for an additional 5 minutes.
3. Combine mirin and water in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 3 minutes.
4. Squeeze garlic cloves to extract pulp; place pulp in a blender. Add the mirin mixture and miso; process until smooth. Pour the sauce over the vegetables, and toss well to coat.
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