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

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


  • 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)

Nutrition 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

How to Make It

  1. Prepare grill or broiler.

  2. 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.

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

  4. 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.