12 baby Japanese eggplant, split lengthwise
1 garlic bulb, top sliced offToasted sesame oil
2 Tbs. Japanese soy sauce
2 Tbs. seasoned rice vinegar
1 Tbs. grated ginger
24 shiitake mushroom caps, stems removed
|
Gloss cut surfaces of eggplant and garlic with sesame oil. Smoke-cook at 225F for 90 minutes over hickory or apple wood, or until garlic is tender.Leaving shells, scoop out eggplant flesh into a mixing bowl. Add squeezings of the garlic, soy sauce and ginger. Mash.
Re-fill shells, top with the mushrooms, brush with sesame oil and return to smoker for 15 minutes.
Serve garnished with sprigs of watercress and carved radishes on a platter or individual plates.
Yield: 24 small appetizers
|