Grilled Fennel, Leeks, And Eggplant With Garlic-Miso Sauce

• 4 small leeks, trimmed and halved lengthwise and crosswise
• 4 small Japanese eggplants, halved lengthwise and crosswise (about 1 1/4 pounds)
• 1 fennel bulb, trimmed and cut into 8 wedges
• 5 garlic cloves, unpeeled
• 1/3 cup mirin (sweet rice wine)
• 1/4 cup water
• 1/3 cup yellow miso (soybean paste)

1. Prepare grill or broiler.
2. Place the leeks, eggplants, fennel, and garlic in a grill basket on a grill rack or on a broiler pan; cook 10 minutes or until tender, turning frequently. Remove the leeks, eggplant, and fennel from the heat, and cook the garlic for an additional 5 minutes.
3. Combine mirin and water in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 3 minutes.
4. Squeeze garlic cloves to extract pulp; place pulp in a blender. Add the mirin mixture and miso; process until smooth. Pour the sauce over the vegetables, and toss well to coat.

leeks, japanese eggplants, fennel bulb, garlic, mirin, water, yellow miso

Taken from www.myrecipes.com/recipe/grilled-fennel-leeks-eggplant-with-garlic-miso-sauce (may not work)