| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce04 | 4 | servings | |
INGREDIENTS
| 1 | Eggplant; sliced | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Oil; for cooking |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | tb | Capers; minced |
| 1/2 | ts | Finely-chopped rinsed anchovies; (optional) |
| 1/2 | c | Good-quality olive oil |
| 2 | tb | Chopped parsley |
| Peasant bread; sliced for serving | ||
| 1/2 | c | Feta cheese; for garnish |
INSTRUCTIONS
In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry. Meanwhile preheat grill. Brush eggplant slices with oil and grill about 3 minutes per side or until tender. Cool. Dice eggplant very small. In a serving bowl combine eggplant with remaining ingredients except feta and bread. Adjust seasonings to taste with salt and pepper. Serve with good bread and sprinkle with Feta cheese. This recipe yields 4 to 6 as an Hors d'Oeuvre. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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