Subject: Grilled Eggplant and Mozzarella
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 26 2000 - 06:23:05 EDT
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F O O D F U N N Y
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Reader Mica writes "Today's food funny reminded me of a rhyme my
mother taught me...
Mary had a little lamb, a lobster, and some prunes
A glass of milk, a piece of pie, and then some macaroons
It made the naughty waiters grin to see her order so
And when they carried Mary out, her face was white as snow
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T O D A Y ' S R E C I P E
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The first time you serve this dish to friends they will probably ask
which world famous restaurant you discovered it at. Please be sure to
tell them where you really got the recipe.
Grilled Eggplant and Mozzarella
1 large eggplant, cut into 1/2-inch (1 cm) slices
Salt
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
6 oz (175 g) mozzarella cheese, thinly sliced
Sprinkle both sides of the eggplant slices lightly with salt and place
between layers of paper towels. Let stand for 1 to 2 hours, rinse,
and pat dry. Combine the olive oil, vinegar, garlic, oregano, salt,
and pepper. Place the eggplant slices on a grill over moderate heat
and baste with the oil mixture. Turn and baste frequently until
lightly browned, about 8 minutes. Top each slice with a slice of
cheese and grill an additional 2 minutes, until the cheese begins to
melt. Serves 4 to 6.
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