| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Sami |
Taste, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggplants, (1 pound) sliced lengthwise |
| 2 |
tb |
Olive oil |
| 3 |
|
Onions, sliced |
| 1 |
cn |
(28-ounce) Italian plum tomatoes, drained and crushed |
| 1 |
c |
Tightly packed torn mint leaves |
| 2 |
tb |
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
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