| 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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