| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Japanese | Vegetable | 3 | Servings |
INGREDIENTS
| 3 | Japanese eggplants | |
| 2 | Fennel bulbs | |
| 1/3 | lb | Shiitake mushrooms (3 per person) |
| Olive oil | ||
| Salt and pepper | ||
| 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 |
INSTRUCTIONS
BEURRE BLANC 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. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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