| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Large tomatoes * |
| 3 |
|
Shallots; minced |
| 2 |
tb |
Chopped fresh mint |
|
|
Olive oil |
| 3 |
tb |
Vinegar |
|
|
Salt |
|
|
Freshly grnd. white pepper |
| 1 |
ts |
Grated lemon peel |
| 2 |
|
White eggplants |
| 2 |
|
Yellow tomatoes |
| 16 |
|
Mint leaves |
INSTRUCTIONS
*Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes,
shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar.
Season to taste with salt and pepper. Add lemon peel. Refrigerate at least
1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with
salt and pepper and brush both sides of each slice with olive oil. Place
eggplant slices on grill over low coals and cook until eggplant is browned
on both sides, brushing frequently with olive oil to keep moistened. Keep
warm. When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour
chopped tomato mixture on platter, spreading to cover bottom. Alternately,
arrange overlapping slices of eggplant and tomato. Insert mint leaf between
each vegetable slice. Sprinkle with salt and pepper and splash of olive
oil, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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