Recipe - Grilled Eggplant With Almond Yogurt And Coriander Sauce

3 Eggplants, (1 pound) cut or sliced up
lengthwise
2 tablespoon Olive oil
3 Onions, cut or sliced up
1 cn (28ounce) Italian plum
tomatoes, drained and
crushed
1 cup Tightly packed torn mint
leaves
2 tablespoon Balsamic vinegar
8 Flat anchovies

Recipe By : Taste Show # TS4751

Preheat a grill or a stovetop grill over high heat. In a pot of boiling,
salted water blanch eggplant slices for 2 minutes without crowding; you may
have to do this in batches. Drain on paper towels and pat dry. Brush with
olive oil and grill, covered, until slightly charred and cooked through,
about 4 minutes per side. Season to taste with salt and pepper and transfer
to a serving bowl.

Heat oil in a saucepan and saute onions just until softened. Add tomato,
heat to a simmer and cook for 1 minute. Pour over eggplant. Sprinkle with
mint and balsamic. Toss carefully, trying to keep slices whole. Set aside
to marinate at room temperature for at least 10 minutes. Top decoratively
with anchovies before serving.

Yield: 6 appetizer servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MCRecipe Digest V1 #614 by Peggy Morgan 75402.3465@compuserve.com on 97