| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | New, Text, Import | 1 | Servings |
INGREDIENTS
| 3 | tb | Virgin olive oil |
| 1/2 | md | Red onion,; thinly sliced |
| 2 | sm | Japanese eggplants |
| 2 | tb | Red wine vinegar |
| 1/2 | lb | Fresh mozzarella |
| 8 | Basil leaves,; chiffonade | |
| 4 | lg | Slices Italian country bread |
| 1/4 | lb | Bresaola, sliced paper thin by butcher or deli |
INSTRUCTIONS
In a 10- to 12-inch sautJ pan heat olive oil until smoking. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper. Grill or toast bread on both sides and spoon generous amount over each slice of bread. Place 3 slices Bresaola over top of eggplant mixture and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5679 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:33:06 -0500 From: Meg Antczak <meginny@node1.frontiernet.net>
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