| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; chopped 1/4" dice |
| 2 |
|
Garlic cloves; thinly sliced |
| 4 |
md |
Eggplant; long, thin, halved |
|
|
; lengthwise, |
|
|
; cut 1/4" half-moons |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Finely-chopped Italian parsley |
| 8 |
sl |
Peasant bread |
INSTRUCTIONS
Preheat grill or barbecue.
In a 10-inch to 12-inch sauté pan, heat oil until smoking. Add onions
and cook until lightly browned or softened. Add garlic and cook until
soft, about 2 minutes. Add eggplant and cook, stirring regularly until
golden-brown and soft, resembling mushrooms. Remove from heat and
season with salt and pepper and allow to cool. Add parsley and mix
well.
Grill bread on grill or barbecue. Divide eggplant mixture over bread
and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5722)
Per serving: 316 Calories (kcal); 21g Total Fat; (56% calories from
fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Recipe by: Mario Batali
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