| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
|
|
Salt |
| 4 |
|
Grouper steaks; skinless |
|
|
Pepper |
| 1/3 |
c |
Extra virgin olive oil |
| 12 |
|
Cloves garlic |
| 12 |
|
Cherry tomatoes |
| 1 |
|
Sprig mint |
| 2 |
tb |
Chives; snipped |
| 14 |
|
Leaves basil |
| 1 |
|
Sprig tarragon |
| 1 |
|
Sprig chervil |
INSTRUCTIONS
Cut the eggplant into thin slices, place them in a colander, sprinkle with
salt, and let stand for 30 minutes to drain their bitter juices. Preheat
the grill, Season the grouper with salt, pepper, and brush it with 1
tablespoon of the olive oil; grill it for 30 minutes, turning often to cook
evenly on both sides. Meanwhile, grill the garlic cloves until thier peel
starts to blister, remove from the heat and peel. Squeeze the excess water
from the eggplant slices and grill them with the cherry tomatoes, turning
once. Make a sauce with the remaining olive oil, salt, pepper, and herbs in
a blender. Place the grouper on a serving platter, surround it with the
garlic, eggplant, and cherry tomatoes, and spoon the sauce over it. Serve.
Suggested Wine: Riesling Italico, or Pinot Gris from Oregon
Recipe by: La Cucina Italiana Oct/97 pg28
Posted to MC-Recipe Digest V1 #864 by Terry Pogue <tpogue@idsonline.com> on
Oct 25, 1997
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