Cooking Delights

Thursday, May 04, 2006

Mushroom and Eggplant Satay with Asian Salad

Tim loved this one. The salad was inspired by our favourite vegetarian restaurant in Toronto "Cafe 668"

Recipe for Mushroom and Eggplant Satay

18 mushrooms
1 large eggplant

6 tbsp. olive oil
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 clove garlic, crushed
salt and pepper

salt the eggplant to tenderize. Mix marianade and cover mushrooms and eggplant. These are supposed to be skewers. If it was for company I would have done skewers, but instead I just bbq'd them in the veggie basket.

Asian Salad

Juliened cucumber and carrots, cashews

olive oil
soy sauce
rice vinegar
sesame oil


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