1. Place the eggplants in a colander and sprinkle heavily with salt. Arrange the colander in a sink or over a plate and let sit for 30 minutes to draw out bitter juices. Rinse the eggplant well and pat dry. 2. Prepare the marinade, combining the ingredients in a small bowl. Place the eggplant in a plastic bag, pour the marinade over it, and let it sit covered at room temperature for 15 to 30 minutes. 3. Prepare the relish, combining the ingredients. Cover and refrigerate it until needed. (The relish can be made several hours in advance if you wish.) 4. Fire up the grill, bringing the temperature to medium. 5. Drain the eggplant, reserving any marinade not absorbed by the thirsty vegetable. 6. Grill the eggplant uncovered over medium heat for 10 to 12 minutes, until soft and juicy. Turn once or twice and baste with the reserved marinade. If grilling covered, cook for 8 to 10 minutes, turning once midway. 7. Arrange the eggplant slices on a round platter in a spoke-like pattern, overlapping them at the center. Serve hot or at room temperature, with the relish spooned on top. >From "Born to Grill" by Cheryl Alters Jamison and Bill Jamison Printed in Chicago Tribune Magazine 5/17/98 Recipe by: "Born to Grill" Posted to MC-Recipe Digest by Carriej999
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|Serving Size: 1 Serving (642g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 751 (55%)|
|Amt Per Serving||% DV|
|Total Fat 83.5g||111 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 39.6g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 9.1mg||3 %|
|Sodium 142.1mg||5 %|
|Potassium 136.3mg||4 %|
|Total Carbohydrate 159.7g||47 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 157.5g|
|Protein 4.2g||6 %|
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Calories per serving: 1365
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