Tuesday, July 17, 2007

Summer's bounty

For vegetarians - for everyone, really - one of the best parts of summer in the South is the amazing abundance of vegetables. And even better is the warm generosity of family and friends eager to share the fruits of their labor in the garden.

My dad, for example, has a small plot that is producing an amazing amount of yellow squash, eggplant, green beans, and cucumbers, along with what must be the sweetest corn ever. He has been giving me all I can eat for weeks now - I must be getting healthier just having them all in my fridge!

It's an enjoyable challenge to find delicious and healthy ways to savor all these veggies. Below is an eggplant recipe that turned out really well. It’s from the Fatfree Vegan Kitchen blog. (More about the recipe, comments and photos are available here.)

Do you have any other good suggestions for using eggplant? Or are there any veggies you're looking for ideas on how to use? Maybe we can share recipes and ideas....

Nasu Dengaku (Japanese Eggplants Broiled with Miso)
2 tablespoons mirin
2 tablespoons saki (may substitute dry vermouth or white wine)
4 tablespoons mellow white miso (reduced sodium, if available)
3 tablespoons agave nectar
4 Japanese eggplants, stem end trimmed and cut in half lengthwise
1/2 teaspoon sesame oil (optional)
toasted sesame seeds, for garnish
sliced green onions, for garnish

Place the mirin and saki in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:

Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn!

When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up--this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.Serves 4 as an appetizer.

Per serving: 152 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 740mg Sodium; 5g Fiber.

1 Comments:

At 7/17/2007 5:24 PM, Blogger SusanV said...

Glad you liked the eggplant recipe. I've got a lot of eggplants growing this summer, so expect more recipes on my blog.

Also, I absolutely love your blog header!

 

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