| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggplants, (preferably Japanese); long and thin |
| 3 |
tb |
Virgin olive oil; plus 3 T |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Hot red pepper |
| 1 |
tb |
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 |
tb |
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>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”