| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | 8 | Servings | |
INGREDIENTS
| 8 | sm | Japanese eggplants, 3 to 4 inches |
| Ng | ||
| Long | ||
| About 2 pounds | ||
| 2 | oz | Virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 3 | Cloves garlic, finely minced | |
| 20 | Fresh mint leaves, roughly chopped | |
| 1 | ts | Dried orange zest |
| 1/2 | c | Extra virgin olive oil |
| 2 | tb | Freshly ground black pepper |
INSTRUCTIONS
This is a presentation dish. Select blemish-free eggplant. Preheat broiler or light grill. Slice eggplants in half lengthwise and brush with olive oil. Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl. In separate bowl, stir together vinegar, garlic, mint, dried orange and extra virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can and serve with a salad of bitter lettuce, such as chicory or radicchio Yield: 4 antipasto or 8 side dish servings Recipe by: Mario Batali on TV (1995-96) 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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