| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Firm Japanese eggplant |
|
|
Oil for grilling |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise
into 1/2 inch thick slices. Brush each slice with oil and salt; grill until
both sides are colored and tender. Remove and season with salt and pepper.
For a second time around idea - grill extra, chop up and toss with some
seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a
mustard vinaigrette.
Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6707
Posted to MC-Recipe Digest V1 #283
Date: Thu, 7 Nov 1996 08:32:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Do you want to know the master planner? God!”