VEGETABLES: In the mood for a Japanese appetizer? Please use this recipe to dazzle your family and guests.

EGGPLANT & MUSHROOM SANDWICH WITH SESAME SEED DRESSING:

1 large egg plant                                              

1 cup diced assorted mushrooms

1 tsp. each Miso paste  & sake, or rice wine                           

1 stalk green onion, thinly shredded                

1-2 tsp. sesame seeds, toasted                                                              

cooking oil                                                      

salt and pepper

black & white sesame seeds dressing:

    2/3 cup olive oil                              

    ¼ cup each black & white sesame seeds

    salt and pepper

In a large saucepan over high heat, heat 1 tbsp. oil with Miso paste until fragrant, add mushrooms and cook until tender, 3-4 minutes. Sprinkle in sake; then, salt and pepper to taste. Remove and keep warm.

Slice egg plant at a slant into large ½ -inch thick slices.  Pan-fry slices in hot oil over medium-high heat in pan until softened. Season egg plants with salt to taste.

To make sesame seeds dressing: using 2 small skillets placed over low heat, toast the two types of sesame seeds separately until browned. In a blender, puree white sesame seeds. With machine running, add in 1/3 cup olive oil through the cap opening in the lid. Blend together until smooth. Add in salt to taste and blend for a few seconds more; then remove. Repeat procedure with black sesame seeds. Put each sauce in a plastic squeeze bottle.

To assemble:  Use the 2 bottles of white and black sesame sauce to decorate a serving platter with diagonal straight lines in a criss-cross pattern. Arrange a piece of egg plant on top of sauce. Top this with miso-mushroom mixture and sprinkle with the toasted sesame seeds. Repeat layering of egg plant and mushrooms, ending with a piece of egg plant on the top. Pile shredded green onion on top to garnish. Serve right away.