INGREDIENTS

INSTRUCTIONS

LYNN THOMAS DCQP82A
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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