| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Asian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplants, *see note |
| 1/4 |
c |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Mixed torn fresh herbs: |
|
|
Basil, oregano, thyme |
|
|
And parsley |
INSTRUCTIONS
NOTE: If using globe eggplants, cut in 1/2-inch-thick crosswise slices. If
using Asian eggplants, cut in 1/4-inch-thick lengthwise slices, leaving
eggplants attached at stem end so slices will fan when cooked. In small
bowl, mix together oil, garlic and salt. Grill eggplant over medium heat
until slices begin to soften, about 3 minutes. Brush tops with garlic oil
and turn. Grill until bottoms are marked, about 5 minutes. Brush tops with
garlic oil and turn once more. Cook until other side is marked, about 5
minutes. While eggplant is grilling, scatter half of herbs across bottom of
platter. When eggplant is done, remove to platter on top of herbs and brush
tops with oil once more. Scatter remaining herbs over top and serve.
Formatted by Lynn Thomas. Makes 6 servings. Each serving contains about:
110 calories; 397 mg sodium; 0 cholesterol; 9 grams fat; 7 grams
carbohydrates; 1 gram protein; 1.04 grams fiber.
Recipe by: Los Angeles Times 10-10-96 Sent to me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out for formatting errors,
originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997
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