Balsamic Eggplant

From: unicorn <unicorn_at_indenial.com>
Date: Thu Sep 02 2010 - 07:16:40 EDT

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

One winter morning during breakfast a husband and wife in
northern Minnesota were listening to the radio. They heard the
announcer say, "We are going to have 8 to 10 inches of snow
today. You must park your car on the even-numbered side of
the street, so the snowplows can get through." So the good
wife went out and moved her car.

A week later while they are eating breakfast again, the radio
announcer said, "We are expecting 10 to 12 inches of snow
today. You must park your car on the odd-numbered side of
the street, so the snowplows can get through." The good wife
went out and moved her car again.

The next week they are again having breakfast, when the radio
announcer says, "We are expecting 12 to 14 inches of snow
today. You must park..." Then the electric power went out.
The good wife was very upset, and with a worried look on her
face she said, "Honey, I don't know what to do. Which side
of the street do I need to park on so the snowplows can get
through?"

With the love and understanding in his voice that all men who
are married exhibit, the husband replied, "Why don't you just
leave it in the garage this time?"

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                            TODAY'S RECIPE
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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

1 large eggplant, cut into 1/4-inch (5 mm) slices
1 cup (250 ml) balsamic vinegar
1/2 cup (125 ml) olive oil
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, or cook under a preheated broiler.
Serves 4 to 6.
Received on Thu Sep 2 07:16:40 2010

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