INGREDIENTS

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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