Subject: Kerri Mousseau's Eggplant Steaks
From: Unicorn (unicorn@indenial.com)
Date: Wed May 22 2002 - 09:02:56 EDT
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F O O D F U N N Y
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Here's another from the notorious "DRSPAGHETI":
A young man called his mother and announced excitedly that he had just
met the woman of his dreams. Then he asked, "Now what should I do?"
His mother had an idea and suggested, "Why don't you send her flowers,
and on the card invite her to your place for a home-cooked meal?" He
thought this was a great strategy and arranged a date for a week
later. His mother called the day after the big date to see how things
had gone.
"The evening was a disaster," he complained.
"Why? Didn't she come over?" asked his mother.
"Oh, she came over," he explained, "but she refused to cook."
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T O D A Y ' S R E C I P E
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When I tasted these at the potluck last Saturday evening, Kerri had
grilled the egplant over hot coals, adding a subtle yet delightful
smoky note to the dish. This can be served as an appetizer, main
dish, or side dish, and is a remarkably sophisticated recipe
considering its creator looks like she's only about 18 years old.
Kerri notes, "This recipe works on a barbecue, in a frying pan, or an
electric grill. High heat is key."
Eggplant Steaks
1 - 3 cloves garlic, finely chopped
1/3 cup (80 ml) lemon juice
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
1 Tbs (15 ml) sugar
1 tsp (5 ml) oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant (aubergine) or 1 large
eggplant, sliced in 1/2-inch (1 cm) rounds
4 plum tomatoes, sliced
1 roll (8 oz, 250 g) soft goat cheese
Fresh basil leaves
In a large bowl, mix together the garlic, olive oil, lemon juice,
sugar, oregano, salt, and pepper. Toss the eggplant slices in the
mixture, making sure they are very well coated. Place the eggplant on
a very hot grill. If there is any marinade left, pour it over the
eggplant. After two minutes, turn the eggplant over. Place tomato
slices, a bit of cheese, and a few leaves of basil on top of half the
eggplant slices. Place another slice of eggplant on top to make a
"sandwich." Serve immediately with tomato-basil topper (see below).
Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main dish.
Tomato-Basil Topper
5 plum tomatoes
1/2 cup (125 ml) finely chopped fresh basil
2 Tbs (30 ml) balsamic vinegar
1 Tbs (15 ml) finely chopped onion
Salt and freshly ground pepper to taste
Mix all ingredients together and let stand at room temperature
for 1 hour.
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