| 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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