| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pencil asparagus; cut in 3" lengths |
| 1 |
lb |
Parsnips; 1/4" thick, 3" long |
| 1 |
lb |
Carrots; 1/4" thick, 3" long |
| 1 |
lb |
Celery; 1/4" thick, 3" long |
| 1 |
lb |
Fennel; 1/4" thick, 1" long |
| 1 |
lb |
Beets; 1/4" thick, 1" long |
| 1 |
c |
Minced Country ham |
| 6 |
lg |
Eggplants |
|
|
Fresh lemon juice; to taste |
| 1 |
tb |
Allspice |
|
|
Salt and Pepper; to taste |
INSTRUCTIONS
Preheat oven 550 degrees. Slice eggplant lengthwise into 1/2-inch slices
5-inches long. Lightly oil the slices and grill. Roast all vegetables but
eggplant until brown. Remove. Lower oven temperature to 250 degrees. Divide
equal portions of warm vegetables on grilled eggplant, sprinkle with ham,
herbs and seasonings. Wrap around vegetables and bake for 10 minutes.
Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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