| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
sm |
Perfect Japanese eggplants,; 3 to 4 inches long |
| 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 of 1 medium orange |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
tb |
Freshly ground black pepper |
INSTRUCTIONS
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, suchas chicory or radicchio
Yield: 4 antipasto or 8 side dish servings
Recipe By :MOLTO MARIO SHOW #MB5611
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 23:59:27 -0500
From: Meg Antczak <meginny@frontiernet.net>
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