grilled eggplant, udon, cilantro pesto

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Grilled Eggplant Stacks with Noodles and Cilantro Pesto

 

Recipe By :A. Cort Sinnes author of Gas Grill Gourmet (1996)

Serving Size : 4 Preparation Time :0:00

Categories : 1Illustrated Grill

Kitchen Gardener Main Dishes

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

3 tablespoons sesame oil

3 teaspoons Thai hot chili sauce (Srirachi sauce)

3 tablespoons tamari or soy sauce

1 medium eggplant

8 green onions

4 thin slices good-quality smoked mozzarella

3 bell peppers (red, yellow and green)

4 large whole white mushrooms

Oil for grilling

CILANTRO PESTO:

2 cups coarsely chopped cilantro (2 to 3 cups)

1/3 cup dry-roasted peanuts -- salted

2 cloves garlic -- peeled

1/2 lime -- juiced

2 teaspoons mirin wine vinegar

1 teaspoon salt

1 teaspoon Thai hot chili sauce (Srirachi sauce)

1/2 cup peanut oil

NOODLES:

1 pound Udon noodles

4 tablespoons chopped peanuts, dry-roasted -- salted

1 Whole fresh cilantro leaves

 

Put a large pot of water on to boil for the noodles. Preheat the grill, with all

burners on high, for 10 to 15 minutes. In a small bowl, stir together the

vegetable and sesame oils, hot chili sauce, and tamari. Set aside.

 

Cut the unpeeled eggplant crosswise into 3/8-inch thick slices, and paint both

sides of each slice with the chili sauce mixture. Trim the onions and slice them

in half lengthwise. Cut the peppers vertically into quarters, discarding the

stem, core, and seeds. Clean and trim the mushrooms.

 

Assemble the vegetables into stacks on a large plate, painting each layer

generously as you go. Start with a slice of eggplant, then a slice of

mozzarella, then four green onion halves, trimmed to fit. Add three pieces of

pepper, laid so they overlap in the center. Top with a whole mushroom, and run a

bamboo skewer through the entire stack to hold it together. Break off the top of

the skewer so you can close the grill lid.

 

Just before standing the stacks on the grill, with the skewers vertical, dunk

the bottom layer in a shallow plate of vegetable oil to prevent sticking. Grill

for 20 minutes over indirect heat, lid down.

 

While the vegetable stacks are grilling, make the cilantro pesto. Put the

cilantro, peanuts, garlic, lime juice, mirin, salt, and hot chili sauce in a

food processor and work until finely chopped. With the motor running, drizzle

the oil into the processor bowl until you have a pourable consistency.

 

When the stacks are done and off the grill, cook the noodles according to

package directions. Drain, and transfer to a large bowl. Add all but about 1/4

cup of the pesto to the noodles, and toss until they are thoroughly coated with

the sauce. Arrange on a large platter or individual serving plants, and nestle

the eggplant stacks into the noodles. Dab the remaining cilantro pesto over the

eggplant stacks, and scatter the peanuts and cilantro leaves over all.

 

Description:

" Instead of soaking the vegetables, paint them with the flavorful sauce. "

Source:

" Taunton's Kitchen Gardener #27 (2000-06/07) "

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Per Serving (excluding unknown items): 1321 Calories; 81g Fat (53.2% calories

from fat); 50g Protein; 111g Carbohydrate; 17g Dietary Fiber; 101mg Cholesterol;

2025mg Sodium. Exchanges: 6 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit;

13 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Sinnes serves these savory stacks in a nest of Japanese noodles tossed

with cilantro-peanut pesto spiked with lime juice and a dash of Thai hot chile

sauce. The smoked mozzarella cheese, although not authentically Asian, is

essential to this flavor combination. Delicious hot, warm, or room temperature.

 

 

Nutr. Assoc. : 0 0 20151 1396 0 0 922 2237 4204 2130706543 0 26108 0 0 0 0 0

20151 0 0 5496 26041 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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