INGREDIENTS

INSTRUCTIONS

Prepare the eggplant by cutting into strips two inches long and half inch
wide.  Salt these strips and set aside to drain excess liquid while garlic
is roasting.
Cut off the tops of the garlic, so that all the cloves are exposed, and
brush with olive oil.  Season with cracked black pepper and wrap in foil.
Bake for one hour at 400 degrees F.
These first two steps can done ahead of time and just set aside until
needed.
Heat the oil until smoking in a medium size saute pan. Add eggplant and
saute until golden brown.  Add roasted garlic, crab, lemon juice and dill.
Saute together for 30 seconds and season with salt and pepper.
In a large salad bowl, toss together the Romaine lettuce and sautéed
ingredients quickly.
Serve immediately and garnish with croutons if desired. *Note: Use pure
olive oil when cooking to avoid bitter after-taste. Yield: 2 Typed in
MMFormat by cjhartlin@msn.com  Source: Food & Wine the Westin Way Chef
Jamie Morningstar, Napa Valley, California
Cindy Hartlin Oakville, Ont. Canada
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Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998

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