Subject: Balsamic Eggplant
From: Unicorn (unicorn@indenial.com)
Date: Wed May 17 2000 - 07:33:39 EDT
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F O O D F U N N Y
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Here's a cuter one from reader "DDor":
"I'd like two pork chops," said the patron to her butcher, "and make
them lean."
"Yes ma'am," said the obliging butcher, standing them on end. "Which
way?"
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T O D A Y ' S R E C I P E
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You might like to try this marinade with other vegetables, such as
summer squash, bell peppers, thickly sliced onions, or mushrooms.
Balsamic Eggplant
Adapted from "Master the Grill the Lazy Way" by Pamela Rice Hahn
and Keith Giddeon (Macmillan, 1999)
http://www.amazon.com/exec/obidos/ASIN/0028631579/worldwiderecipes
1 large eggplant, cut into 1/4 inch (5 mm) slices
1 cup (250 ml) balsamic vinegar
1/2 cup olive oil
1/2 cup (125 ml) sugar
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) chopped chives
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Sprinkle the eggplant slices with salt and drain in a colander for 30
minutes. Rinse and pat dry. Combine the remaining ingredients in a
large non-reactive bowl and add the eggplant slices, tossing to coat
well. Marinate refrigerated for 4 hours or overnight. Grill over
moderate heat for 5 minutes on each side. Serves 4 to 6.
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