zenandjuice.com

last night, i fixed an improv dinner of grilled eggplant (marinated in red wine vinegar, rice cooking wine, with rosemary, fresh thai basil, garlic, and ginger), served over a mixture of greens (kale, pole salad, bok choy), leeks, garlic, ginger, and shredded wood mushrooms (dried asian kind). the mushrooms were great in it – gave the consistency of pasta. cooked the eggplant until it was soft, the mushrooms were springy, and the greens were still slightly crispy (even though I tossed them in with the mushrooms to cook down). Overall, three separate consistencies, with the eggplant having a sour edge to it (from the vinegar), while the greens and mushrooms gave some contrasting flavor and texture. it rocked.