Asian Eggplant Skewers

Name: Asian Eggplant Skewers
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 8 Japanese eggplants, trimmed; 32 white mushrooms, wiped clean; 1/2 cup peanut oil; 1/2 cup rice wine vinegar; 1/4 teaspoon soy sauce; 1 tablespoon fresh ginger, grated; 1 tablespoon minced garlic; 1/3 teaspoon red chili pepper flakes

Submitted by Pesto lover

"For ZWT 6. These can be served hot or at room temperature. They go with anything. Preparation time includes marinating time. From Totally Eggplant Cookbook, by Helene Siegel. If you like eggplant, look for this little book!"

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Ready In:: 1hr 35mins
Ingredients:: 8
Serves:: 4

ingredients

8 Japanese eggplants, trimmed
32 white mushrooms, wiped clean
¹⁄₂ cup peanut oil
¹⁄₂ cup rice wine vinegar
¹⁄₄ teaspoon soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon minced garlic
¹⁄₃ teaspoon red chili pepper flakes

directions

Preheat broiler. Lightly coat eggplants with some oil and broil, turning once, until slightly softened. Let cool and cut into 1 inch lengths.
Whisk together oil, vinegar, soy sauce, ginger, garlic & chili flakes in shallow roasting dish or casserole.
Thread 8 skewers with eggplant and mushrooms. Place in dish with marinade, turn to coat and let marinate for at least one hour at room temperature. Turn occasionally.
Cook under broiler or on grill until very lightly charred all over.