| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Sami |
Taste, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggplants, 1 pound sliced |
|
|
lengthwise |
| 2 |
T |
Olive oil |
| 3 |
|
Onions, sliced |
| 1 |
|
28-ounce Italian plum |
|
|
tomatoes drained and |
|
|
crushed |
| 1 |
c |
Tightly packed torn mint |
|
|
leaves |
| 2 |
T |
Balsamic vinegar |
| 8 |
|
Flat anchovies |
INSTRUCTIONS
Recipe By : Taste Show # TS4751 Preheat a grill or a stovetop grill
over high heat. In a pot of boiling, salted water blanch eggplant
slices for 2 minutes without crowding; you may have to do this in
batches. Drain on paper towels and pat dry. Brush with olive oil and
grill, covered, until slightly charred and cooked through, about 4
minutes per side. Season to taste with salt and pepper and transfer to
a serving bowl. Heat oil in a saucepan and saute onions just until
softened. Add tomato, heat to a simmer and cook for 1 minute. Pour
over eggplant. Sprinkle with mint and balsamic. Toss carefully, trying
to keep slices whole. Set aside to marinate at room temperature for at
least 10 minutes. Top decoratively with anchovies before serving.
Yield: 6 appetizer servings Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan
<75402.3465@compuserve.com> on 97
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”