Grilled Portabella Mushroom and Japanese Eggplant
September, 2004

Serves 4 / The longer you marinate the portabella and eggplant, the better the taste. Although you can substitute traditional eggplant for Japanese eggplant, it won't be as succulent.

4 portabella mushroom caps
4 Japanese eggplants
4 Roma tomatoes, sliced in half
1/4 cup olive oil
2 cloves fresh minced garlic
1 small handful fresh torn basil
8 ounces Red Lentil Vinaigrette (see below)

Red Lentil Vinaigrette
Serves 81 1/4 cups red lentils
water
1/2 ounce capers, minced
1/2 ounce caper juice
1 1/2 tablespoon fresh minced parsley
1 1/2 tablespoon fresh minced chives
1/2 yellow onion, minced
1 teaspoon fresh chopped oregano
1 tablespoon fresh chopped garlic
3/4 cup red wine vinegar
2 1/2 cups olive oil
salt and pepper to taste


1. Slice eggplants in half lengthwise, then slice each half four times on one end, not all the way through, so it fans.
2. Marinate eggplant, mushroom caps and tomatoes in olive oil, garlic and basil for 1-3 hours.
3. For vinaigrette, cook lentils in water until tender, about 20 minutes.
4. Place vinegar in mixer on high speed and drizzle olive oil in until thick.
5. Mix together with remaining ingredients.
6. Pour 8 ounces of vinaigrette on each plate.
7. Grill the eggplants, mushroom caps and tomatoes until soft.
8. Decoratively arrange on plates.

Kevin McGuire, Executive Chef, Enchantment Resort

Calories 249,Fat 17,Perfat 58,Cholesterol 0,Carbo 22,Protein 6,Fiber 21,Sodium N/A