Eggplant and chicken & leek skewers

It's grilling season! Grilling doesn't have to be just hamburgers and hot dogs. Mix it up with some tasty veggies with Asian flair!

Ingredients (serves 3)

• 3 Japanese eggplants

• 3 boneless chicken thighs

• 3 leeks

• 1/2 cup miso paste

• 1/4 cup cooking sake

• 2 tbsp sesame oil

• 2 tbsp soy sauce

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tbsp salt

• 1 tbsp white pepper

Kitchen Tools

• Skewers (Soaked in water)

• Grill

Instructions

1. In a medium bowl, mix together miso paste, sake, sesame oil, soy sauce, onion powder, garlic powder, salt, and white pepper.

2. Cut eggplants in half, and then in half length-wise. Use two skewers to arrange 4 eggplant pieces, arranging so they face the same direction and curve the same way.

3. Using a brush or spoon, brush the eggplant flesh with a generous amount of the miso mixture. Set aside.

4. Wash leeks thoroughly to remove any sand/grit. Cut leeks in half lengthwise, and then into 1.5" long sections. Discard the tops and roots (or in our case, save the tops to make for another dish!)

5. Cut chicken thighs into bite-sized pieces (roughly 1.5" cubes). Toss the chicken thighs with the remainder of the miso sauce.

6. Skewer the leeks and chicken, alternating between the two (we did 2-3 pieces of chicken for every leek section).

7. Grill for 30 minutes over indirect heat. The best way to do this is to only turn on half the grill and put the food over the "off" side. Rotate half-way through.

8. Sear the skewers on the hot side of the grill for 1-2 minutes per side.

9. Enjoy your food and the nice weather!