INGREDIENTS

INSTRUCTIONS

Wash eggplants and cut crosswise in 1/2-inch slices. Salt slices
lightly on both sides and leave on glass platter or tray for up to  one
hour to release their excess water. Pat slices dry between paper
towels, squeezing gently. Mince or press garlic cloves and stir into
olive oil. Brush eggplant slices lightly on both sides with garlic  oil
and grill over hot coals until charred in spots and tender  throughout.
In large glass or ceramic dish, arrange half the eggplant  slices close
together in one layer. Prick them with a fork, sprinkle  them with
about half the balsamic vinegar, and salt and pepper them  lightly.
Scatter half the onion slices and half the slivered basil  over them.
Repeat with remaining eggplant and other ingredients.  Cover dish
tightly with plastic wrap and leave at room temperature  for a couple
of hours or in refrigerator if longer. Serve cool or at  room
temperature as first course or part of buffet. SOURCE: The New
Vegetarian Epicure: Menus--With 325 All-New Recipes--for Family and
Friends by Anna Thomas. Recipe by: Los Angeles Times Magazine 6-2-96
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could
check them out for formatting errors, originally posted to Prodigy.  By
CWBJ78A    NANCY BERRY           Time:     1:52 PM on Apr 23, 1997

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