| 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.
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