Cut the eggplant into thin slices, place them in a colander, sprinkle with salt, and let stand for 30 minutes to drain their bitter juices. Preheat the grill, Season the grouper with salt, pepper, and brush it with 1 tablespoon of the olive oil; grill it for 30 minutes, turning often to cook evenly on both sides. Meanwhile, grill the garlic cloves until thier peel starts to blister, remove from the heat and peel. Squeeze the excess water from the eggplant slices and grill them with the cherry tomatoes, turning once. Make a sauce with the remaining olive oil, salt, pepper, and herbs in a blender. Place the grouper on a serving platter, surround it with the garlic, eggplant, and cherry tomatoes, and spoon the sauce over it. Serve. Suggested Wine: Riesling Italico, or Pinot Gris from Oregon Recipe by: La Cucina Italiana Oct/97 pg28 Posted to MC-Recipe Digest V1 #864 by Terry Pogue
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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (61%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 23.5mg||1 %|
|Potassium 1240.8mg||33 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 16.7g|
|Protein 5.4g||8 %|
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Calories per serving: 266
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