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INGREDIENTS

3 tb Fresh basil ; slivered
3 lg Purple eggplants
LYNN THOMAS DCQP82A
1/4 c olive oil
1/2 lg Red onion ; very thinly
1/4 c Balsamic vinegar
2 Garlic
Salt and pepper

Servings

INSTRUCTIONS

Wash eggplants and cut crosswise in 1/2-inch slices. Salt slices lightly on both sides and leave on glass platter or tray for up to one hour to release their excess water. Pat slices dry between paper towels, squeezing gently. Mince or press garlic cloves and stir into olive oil. Brush eggplant slices lightly on both sides with garlic oil and grill over hot coals until charred in spots and tender throughout. In large glass or ceramic dish, arrange half the eggplant slices close together in one layer. Prick them with a fork, sprinkle them with about half the balsamic vinegar, and salt and pepper them lightly. Scatter half the onion slices and half the slivered basil over them. Repeat with remaining eggplant and other ingredients. Cover dish tightly with plastic wrap and leave at room temperature for a couple of hours or in refrigerator if longer. Serve cool or at room temperature as first course or part of buffet. SOURCE: The New Vegetarian Epicure: Menus--With 325 All-New Recipes--for Family and Friends by Anna Thomas. Recipe by: Los Angeles Times Magazine 6-2-96 Sent to me by "Jack C. Elvis" so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997

NOTES

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Marinated Grilled Eggplant

3 tb Fresh basil slivered
3 lg Purple eggplants 
  LYNN THOMAS DCQP82A 
1/4 c olive oil 
1/2 lg Red onion very thinly
1/4 c Balsamic vinegar 
2  Garlic 
  Salt and pepper

Wash eggplants and cut crosswise in 1/2-inch slices. Salt slices lightly on  both sides and leave on glass platter or tray for up to one hour to release  their excess water. Pat slices dry between paper towels, squeezing gently.  Mince or press garlic cloves and stir into olive oil. Brush eggplant slices  lightly on both sides with garlic oil and grill over hot coals until  charred in spots and tender throughout. In large glass or ceramic dish,  arrange half the eggplant slices close together in one layer. Prick them  with a fork, sprinkle them with about half the balsamic vinegar, and salt  and pepper them lightly. Scatter half the onion slices and half the  slivered basil over them. Repeat with remaining eggplant and other  ingredients. Cover dish tightly with plastic wrap and leave at room  temperature for a couple of hours or in refrigerator if longer. Serve cool  or at room temperature as first course or part of buffet. SOURCE: The New  Vegetarian Epicure: Menus--With 325 All-New Recipes--for Family and Friends  by Anna Thomas.  Recipe by: Los Angeles Times Magazine 6-2-96 Sent to me by "Jack C. Elvis"  <jackelvis@moonlink.net> so I could check them out for formatting errors,  originally posted to Prodigy.    By CWBJ78A    NANCY BERRY           Time:     1:52 PM on Apr 23, 1997

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Grill Eggplant served with Wild Rice
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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 6

Calories: 98
Calories from Fat: 25 (26%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 33.4mg		1 %
Potassium 663.5mg		17 %
Total Carbohydrate 18.1g		5 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 8.6g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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