Arugula Salad with Grilled Eggplant and Shiitakes

• 8 to 10 medium, or 6 to 8 large, fresh shiitake mushroom caps, stems removed (save for soup stock!)
• 1 large or 2 small eggplants, stem ends removed, sliced horizontally into long flattish pieces, each the length of the whole eggplant and roughly 1/3 inch think
• 1 to 2 tablespoons olive oil
• Cilantro Vinaigrette (see above)
• 6 to 8 cups very fresh arugula leaves, well washed and very well dried (handle them tenderly; they’re fragile and bruise easily)

Preheat the grill to high.

Lightly brush the shitake caps and eggplant slices with the oil. Place them directly on the preheated grill. Grill the shiitakes for 6 to 8

minutes and the eggplant for 8 to 12 minutes, turning once with tongs about halfway through. The mushrooms should be slightly softened and a little “grill-y” and the eggplant lightly browned and very tender inside.

Remove the vegetables from the grill. Drizzle about 2 tablespoons of the cilantro vinaigrette over the vegetables while they are still warm, toss well to combine, and refrigerate until nearly ready to serve.

About 30 minutes before serving time, remove the vegetables from the refrigerator and let them come to room temperature. Slice each eggplant oval into three or four long vertical strips and cut the shiitakes into slices. When ready to serve, divide the arugula among chilled salad plates. Place equal portions of eggplant on top of each serving of greens. Top with a portion of shiitakes. Pass the remaining vinaigrette at the table.

From Passionate Vegetarian, Crescent Dragonwagon