Grilled Fennel, Leeks, and Eggplant with Garlic-Miso 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 medium 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)

1. Prepare grill or broiler.

2. Place the leeks, eggplant, 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. Yield: 8 servings (serving size: 1 cup vegetables and 1 1/2 tablespoons sauce).

Calories 88 (4% from fat); Fat 0.4g (sat 0.1g, mono 0.0g, poly 0.2g); Protein 2.6g; Carb 19.3g; Fiber 2.7g; Chol 0mg; Iron 2.4mg; Sodium 375mg; Calc 75mg.

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

Copyright 2001, Cooking Light