| 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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