| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| Salt, to taste | ||
| 1 | T | Olive oil |
| 1 | 14 1/2oz can stewed | |
| tomatoes drained | ||
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 2 | T | Parsley, finely chopped |
| 2 | T | Basil, fresh finely chopped |
| Black pepper, freshly ground | ||
| Balsamic vinegar, to taste |
INSTRUCTIONS
Cut eggplant into 1/2-inch slices; lightly salt slices, put them into a colander and drain for 30 minutes. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill. When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one side. While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mixture. Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer the slices to a jellyroll pan. Add a few drops of vinegar to each slice, then run the slices under the broiler for 2 or 3 minutes to crisp the stuffing. Serve immediately. NOTES : Farce means a stuffing, usually made of meat. In this case, the "stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil. Recipe by: Joe Famularo, The Joy of Healthy Grilling Posted to MC-Recipe Digest by "vegetarian.guide@miningco.com" <vegetarian.guide@miningco.com> on May 16, 1998
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