Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

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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.
8 servings (serving size: 1 cup vegetables and 1 1/2 tablespoons sauce)


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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)


Prepare grill or broiler.

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.

Combine mirin and water in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 3 minutes.

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.

Created date

March 2001

Nutritional Information

Calories 88
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 19.3 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 375 mg
Calcium 75 mg