| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | European | Salads | 8 | Servings |
INGREDIENTS
| 2 | Small eggplants* | |
| 2 | T | Salad oil, approx |
| 1 | Medium European cucumber** | |
| 1 | Sm red onion, thinly sliced | |
| 1/2 | c | Cider vinegar |
| 2 | T | Firmly packed brown sugar |
| 1/2 | t | Salt |
INSTRUCTIONS
~ end trimmed, cut into 3/4" thick slices ** - thinly sliced === 1. Lightly brush eggplant slices with oil and put them on a tray. 2. On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil. 3. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula. Return slices to the tray. If slices are cooked ahead, cover and chill up to a day. 4. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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