| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplants (about 2 pounds) |
|
|
Salt |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Oregano |
| 2 |
tb |
Coarsely chopped fresh mint |
INSTRUCTIONS
"In Sicily bistecche like these are served as an antipasto, a contorno, or,
when a charcoal fire is going, as one of many dishes in a mixed grill."
Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4
inch thick.(Throw away the outermost, curved slice, which is mostly skin.
Salt eggplant and let stand. While the eggplants are standing, mix the
olive oil with the oregano and chopped mint leaves.
When the fire is ready, take as many slices as will fit on your grill,
brush them on one side only with the flavored oil, and put them on to brown
oiled-side down. While they are grilling, brush their top sides with more
oil. When done on both sides, remove to a serving platter, brushing with
just a bit more oil, and keep warm until all the slices are cooked. Serve
hot. For 6
From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared By: Pat
Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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