• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Grilled Japanese Eggplant

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 Japanese eggplants
  • 2 Fennel bulbs
  • 1/3 lb Shiitake mushrooms (3 per
  • -person)
  • Olive oil
  • Salt and pepper

 Directions

BEURRE BLANC
2 tb Shallots; finely chopped
2 tb Ginger; finely chopped
1/3 c White wine
1/3 c Rice wine vinegar
1/2 lb Cold butter
Salt and pepper; to taste

1. Prepare the grill in the usual manner or preheat the oven broiler for 15
minutes.

2. Slice the eggplant lenghtwise, 1/4 inch thick.

3. Peel away the outer sections of the fennel bulb. Slice cross sections
1/4 inch thick.

4. Destem and skewer and shiitake mushrooms.

5. Brush the fennel, eggplant, and shiitake mushrooms with olive oil, salt
and pepper. Grill until the vegetables are tender. Serve with BEURRE BLANC.
(If using a grill, check the vegetables after 5 minutes to avoid
overcooking. If broiling, check after 3 minutes.) BEURRE BLANC: 1. Combine
the shallots, ginger, wine and rice wine vinegar, and cook until reduced to
approximately 1/4 cup. Over a low flame, whisk in small pieces of cold
butter until it is all incorporated. Salt and pepper to taste

2. Strain the sauce before pouring over the grilled vegetables.

GREENS

MAY BE COOKED ON A GRILL OR

UNDER AN OVEN BROILER.

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