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	* Exported from MasterCook * Grilled Japanese Eggplant with Orange Sesame Miso Sauce Recipe By : Dean and DeLuca Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons barley miso 1 1/2 tablespoons tahini 1 1/2 tablespoons honey 2 tablespoons sake 2 tablespoons water zest & juice of 1 orange 2 tablespoons fresh ginger -- freshly chopped 4 Japanese eggplants (1/4 pound each) Prepare a hot charcoal fire. Combine all ingredients except the eggplants in a small saucepan. Blend well, and bring to a simmer over moderately high heat. Simmer for 3 minutes. Strain and reserve. Leaving the stems on the eggplants, make 3 long incisions in each one, drawing your knife through the opposite end of the eggplant. Fan each eggplant out, so that the 4 "leaves" are connected at the stem. Brush the eggplants with a little miso, and grill 4 to 5 minutes on each side, or until the eggplant is tender. Remove from grill, place each eggplant on a plate, and serve at room temperature with miso sauce on the side. Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel Dean and Giorgio DeLuca ISBN 0-679-43463-1 Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -