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Grilled Eggplant & Portobello with Red Wine Mustard Sauce
You can serve this dish without the Red Wine Mustard Sauce, but adding the sauce helps this vegetarian dish pair with big red wines.
3 tablespoons sherry vinegar
1 tablespoon soy sauce
2 large sprigs rosemary, about 6 inches long
2 large garlic cloves, peeled and crushed
1/4 teaspoon chopped fresh thyme (optional)
6 tablespoons extra virgin olive oil + more for potatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 to 3 large red potatoes, cut into 1/2-inch slices
1 large globe eggplant, cut into 3/4-inch slices
6 portobello mushrooms, wiped clean with stem removed
Chopped parsley (optional garnish)
Red Wine Mustard Sauce (see recipe)
Instructions: Mix vinegar and soy sauce in a small, shallow stainless-steel bowl; place rosemary springs into vinegar-soy mixture and bruise leaves with a pestle or heavy spoon. Add garlic and chopped thyme if using, then whisk in oil; set bowl aside for at least 30-45 minutes for flavors to infuse. The vinaigrette can be made ahead and refrigerated. If refrigerating, occasionally taste vinaigrette and remove rosemary and garlic before the flavors become too intense. Before using, bring vinaigrette to room temperature, whisk and season to taste with salt and pepper.
Preheat grill to medium. Lightly oil the potato slices, season with salt and pepper, and place on the grill. Brush eggplant slices and portobellos with vinaigrette and place on the grill; baste a couple more times on each side after you turn them over. Use as much vinaigrette as desired -- you may not need all, as the sizes of the vegetables vary. Grill the vegetables on both sides. When done, the potatoes and eggplant should pierce easily with a knife or skewer. The portobellos should be slightly al dente and nicely browned. Remove the vegetables from the grill as they finish cooking.
To serve, make stacks of potato, mushroom and eggplant (the eggplant should be on the top because it is most delicate). Sprinkle with parsley, if using. Drizzle with the Red Wine Mustard Sauce or serve on the side.
Per serving: 265 calories, 6 g protein, 23 g carbohydrate, 15 g fat (2 g saturated), 0 cholesterol, 306 mg sodium, 6 g fiber.
Red Wine Mustard Sauce
Makes about 3/4 cup sauce
This versatile sauce is also good with meat. [sic] If meat [sic] is seared in a skillet, use the same skillet to make the sauce, which deliciously incorporates the fond [sic] - the browned bits left in the pan.
1 to 2 teaspoons olive oil
2 tablespoons minced shallot
1 cup dry red wine
1 cup vegetable stock
1 teaspoon stone-ground or Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Large pinch of minced thyme (optional)
2 to 3 tablespoons cold, unsalted butter [sic] cut into several pieces (optional)
Instructions: Heat olive oil in a small skillet, and saute shallots until soft and light golden brown. Add the wine and reduce by at least half. Add the vegetable stock and reduce by half again. Whisk in the mustard and season to taste with salt and pepper. Add the minced thyme if using. For a richer sauce with sheen and a little more body, remove skillet from the heat and whisk in the cold butter one piece at a time until incorporated. Adjust seasoning if needed.