Recipe - Grilled Loin Of Pork With Tart Cherry Sauce

4 Eggplants, (preferably
Japanese); long and thin
3 tablespoon Virgin olive oil; plus 3 T
3 tablespoon Red wine vinegar
1 tablespoon Hot red pepper
1 tablespoon Dried oregano
4 Mackerel fillets, bones
removed; about 2 pounds
1 One half cup Parsley leaves
One half cup Mint leaves
1 Anchovy, salted variety;
rinsed and filleted
1 cup Extra virgin olive oil
1 Egg, hardboiled; finely
chopped
2 tablespoon Capers, drained; finely
chopped
1 Lemon, juice and zest of
Sea salt

Preheat barbecue or grill.

Cut eggplants lengthwise in half and place in mixing bowl. Add olive oil,
vinegar, red pepper and oregano and toss to coat. Place eggplant on grill
and cook 5 to 6 minutes per side until dark golden brown and lightly
charred. Remove from grill and place back in bowl with marinade. Brush
mackerel skin with olive oil and place skin side down onto grill. Cook 5 to
6 minutes on skin side, turn carefully and cook 1 minute on flesh side.
Remove and place in center of round platter.

Place parsley, mint, anchovy and olive oil in blender and chop until
smooth. Remove to serving bowl and add chopped egg, capers and lemon juice
and zest and mix well.

Arrange eggplant around Mackerel and drizzle with sauce. Serve immediately.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 15:38:04 0500 (EST)

From: Sue suechef@sover.net