| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Digest, Mar95, Mcdougall, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant sliced 1/2" thick |
| 1 |
|
Sliced tomato |
| 1 |
|
Basil to taste |
| 1 |
|
Low-sodium tamari |
| 1 |
|
Balsamic vinegar |
| 1 |
|
Red pepper to taste |
INSTRUCTIONS
Bake eggplant on a baking sheet at 400 degrees for about 8-10 minutes. When
I turned the slices over and topped them with basil and sliced tomato like
the recipe said, I brushed them with a mixture of low-sodium tamari and
balsamic vinegar. I added some pieces of red pepper at this time, too, and
brushed them with the mixture. Eight minutes or so more in the oven, and it
was YUMMY!
Source: from an early McDougall cookbook, with a variation
Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume
16 Issue 20] Mar. 24, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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