Name: Simple Grilled Eggplant
Ingredients: 2 1/2 lb Eggplant; 1/3 c Olive oil; virgin; Salt; to taste; Black pepper; freshly ground; 1/4 c Italian parsley; finely chopped

Throughout the millennia of human history, up until the past two decades or so, people took for granted that the differences between men and women were so obvious as to need no comment. They accepted the way things were. But our easy assumptions have been assailed and confused, we have lost our bearings in a fog of rhetoric about something called equality, so that I find myself in the uncomfortable position of having to belabor to educated people what was once perfectly obvious to the simplest peasant.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Vegetable	6	Servings

INGREDIENTS

2 1/2	lb	Eggplant
1/3	c	Olive oil; virgin
		Salt; to taste
		Black pepper; freshly ground
1/4	c	Italian parsley; finely chopped

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
If using large eggplant, remove the stems, then slice the eggplants
horizontally 1/2" thick.  Small eggplants should be sliced vertically 1/2"
thick.  Place the eggplant slices in a large, heavy plastic bag such as a
freezer bag.  Add the olive oil, salt and pepper to the bag.  Close the
top. Toss the eggplant with the seasonings until the slices are evenly
coated. Preheat a grill. Grill the eggplant slices over medium-high heat
until tender and attractively browned. Do not allow them to char. For a
picnic, layer the grilled eggplant slices in a large, shallow plastic
container.  Sprinkle each layer with the parsley. Alternatively, arrange
the slices on a platter and sprinkle with parsley. Serve at room
temperature.
EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus rights wrongs”