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Grilled Eggplant with Savory Mushrooms

Vegetables, also Vegetarian Foods

Grilled Eggplant with Savory Mushrooms
1 large eggplant, cut into three equally thick slices, from stem to end
1 teaspoon salt
1/4 teaspoon ground white pepper
1 Tablespoon corn oil
1 can abalone mushrooms, drained
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup seasoned or regular rice vinegar
1/4 cup rice wine
1 Tablespoon oyster sauce
1. Season eggplant slices with salt and pepper, then brush with the oil.
2. Mix mushrooms and the five remaining seasonings and simmer over low heat until almost all the liquid is absorbed. Stir often.
3. While that is cooking, grill the eggplant slices over medium heat for four minutes per side or until the eggplant is tender, not overly soft.
4. Put eggplant on a platter and pour mushrooms over it.

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