Braised Fennel with Leeks and Eggplant
Delightful Braised Fennel with Leeks and Eggplant offers a rich, textured side dish packed with flavor. Perfect for veggie lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Skillet
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Serving platter
- Spoon
- Tongs
- Stove
Ingredients
- Extra virgin olive oil
- 5 fresh garlic cloves, halved
- Sea salt
- 3 small leeks, trimmed, halved lengthwise and crosswise, rinsed very well
- 2 small Japanese eggplants, halved lengthwise, thick slices
- 1 fennel bulb, top stalks trimmed, cut into 8 wedges
- 1/3 cup mirin
- ¼ cup spring or filtered water
- 1/3 cup sweet white miso
- Fresh lemon juice
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