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FareShare Gazette Recipes -- March 1999 - G's

 

 

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Grilled Japanese Eggplant with Orange Sesame Miso Sauce

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                     *  Exported from  MasterCook  *
         Grilled Japanese Eggplant with Orange Sesame Miso Sauce
Recipe By     : Dean and DeLuca Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Grilling                         Vegetables
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   barley miso
   1 1/2  tablespoons   tahini
   1 1/2  tablespoons   honey
   2      tablespoons   sake
   2      tablespoons   water
                        zest & juice of 1 orange
   2      tablespoons   fresh ginger -- freshly chopped
   4                    Japanese eggplants (1/4 pound each)
Prepare a hot charcoal fire.
Combine all ingredients except the eggplants in a small saucepan.  Blend
well, and bring to a simmer over moderately high heat. Simmer for 3
minutes. Strain and reserve.
Leaving the stems on the eggplants, make 3 long incisions in each one,
drawing your knife through the opposite end of the eggplant. Fan each
eggplant out, so that the 4 "leaves" are connected at the stem. 
Brush the eggplants with a little miso, and grill 4 to 5 minutes on each
side, or until the eggplant is tender. Remove from grill, place each 
eggplant on a plate, and serve at room temperature with miso sauce on
the side.
Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel
Dean and Giorgio DeLuca  ISBN  0-679-43463-1
Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino
Formatted in MasterCook by Art Guyer
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