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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Italian Vegetable 6 Servings

INGREDIENTS

2 1/2 lb Eggplant
1/3 c Olive oil; virgin
Salt; to taste
Black pepper; freshly ground
1/4 c Italian parsley; finely chopped

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
If using large eggplant, remove the stems, then slice the eggplants
horizontally 1/2" thick.  Small eggplants should be sliced vertically 1/2"
thick.  Place the eggplant slices in a large, heavy plastic bag such as a
freezer bag.  Add the olive oil, salt and pepper to the bag.  Close the
top. Toss the eggplant with the seasonings until the slices are evenly
coated. Preheat a grill. Grill the eggplant slices over medium-high heat
until tender and attractively browned. Do not allow them to char. For a
picnic, layer the grilled eggplant slices in a large, shallow plastic
container.  Sprinkle each layer with the parsley. Alternatively, arrange
the slices on a platter and sprinkle with parsley. Serve at room
temperature.
EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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