Recipe - Grilled Japanese Eggplant

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

BEURRE BLANC
2 tablespoon Shallots; finely chopped
2 tablespoon Ginger; finely chopped
1/3 cup White wine
1/3 cup Rice wine vinegar
One half pound 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, One fourth inch thick.

3. Peel away the outer sections of the fennel bulb. Slice cross sections
One fourth 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 One fourth 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.

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.