| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggplants, preferably |
|
|
Japanese long and thin |
| 3 |
T |
Virgin olive oil, plus 3 T |
| 3 |
T |
Red wine vinegar |
| 1 |
T |
Hot red pepper |
| 1 |
T |
Dried oregano |
| 4 |
|
Mackerel fillets, bones |
|
|
removed about 2 pounds |
| 1 1/2 |
c |
Parsley leaves |
| 1/2 |
c |
Mint leaves |
| 1 |
|
Anchovy, salted variety |
|
|
rinsed and filleted |
| 1 |
c |
Extra virgin olive oil |
| 1 |
|
Egg, hard-boiled finely |
|
|
chopped |
| 2 |
T |
Capers, drained finely |
|
|
chopped |
| 1 |
|
Lemon, juice and zest of |
|
|
Sea salt |
INSTRUCTIONS
Preheat barbecue or grill. Cut eggplants lengthwise in half and place
in mixing bowl. Add olive oil, vinegar, red pepper and oregano and
toss to coat. Place eggplant on grill and cook 5 to 6 minutes per side
until dark golden brown and lightly charred. Remove from grill and
place back in bowl with marinade. Brush mackerel skin with olive oil
and place skin side down onto grill. Cook 5 to 6 minutes on skin side,
turn carefully and cook 1 minute on flesh side. Remove and place in
center of round platter. Place parsley, mint, anchovy and olive oil in
blender and chop until smooth. Remove to serving bowl and add chopped
egg, capers and lemon juice and zest and mix well. Arrange eggplant
around Mackerel and drizzle with sauce. Serve immediately. Yield: 4
servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1
#302 Date: Thu, 14 Nov 1996 15:38:04 -0500 (EST) From: Sue
<suechef@sover.net>
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