Recipe - Grilled Eggplant With Sesame Marinade

1 lg Eggplant
Salt; to taste
1 tablespoon Olive oil
1 14 1/2oz can stewed
tomatoes; drained
1 md Onion; finely chopped
1 Clove garlic; minced
2 tablespoon Parsley; finely chopped
2 tablespoon Basil; fresh, finely chopped
Black pepper; freshly ground
Balsamic vinegar; to taste

Cut eggplant into 1/2inch slices; lightly salt slices, put them into a
colander and drain for 30 minutes. Dry the slices, removing any salt, then
lightly oil them. Meanwhile, prepare the grill.

When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one
side.

While the first side is grilling, combine tomatoes, onion, garlic, parsley,
basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the
grill, then top each with a spoonful of the tomato mixture.

Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer
the slices to a jellyroll pan. Add a few drops of vinegar to each slice,
then run the slices under the broiler for 2 or 3 minutes to crisp the
stuffing. Serve immediately.

NOTES : Farce means a stuffing, usually made of meat. In this case, the
"stuffing" is made with tomatoes, herbs, and spice, and is placed on top of
the eggplant slice. Eggplant is cooked through when a thin wooden skewer
goes through the flesh easily. Since this is a farce, the ingredients can
be changed easily. For example, oregano can be substituted for the basil.

Recipe by: Joe Famularo, The Joy of Healthy Grilling

Posted to MCRecipe Digest by "vegetarian.guide@miningco.com"
vegetarian.guide@miningco.com on May 16, 1998