Grilled eggplant salad - wolfgang puck~ spago

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Recipe by: balduinus

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Tomatoes
-peeled, seeded and chopped
3 Shallots
-minced
2 tb Chopped fresh mint
Olive oil
3 tb Vinegar
Salt fresh ground pepper
1 ts Grated lemon peel
2 White eggplants
2 Yellow tomatoes
16 Mint leaves

Combine the first three in a bowl. Add 1/3 cup olive oil and vinegar.
Season to taste with salt pepper. Add lemon peel. Chill at least 1
hour to blend flavors.

Cut eggplants into 1/4" slices. Sprinkle with salt and pepper. Brush
both sides of each slice with oilve oil. Place eggplant slices on
grill over low coals and cook until browned on both sides, brushing
frequently with oil to keep moist. Keep warm.

When ready to serve, cut the tomatoes into 1/4" slices. Pour chopped
tomato mixture on platter, spreading to cover bottom. Alternately
arrange overlapping slice of eggplant and tomato. Insert a mint leaf
between each vegetable slice. Sprinkle with salt and pepper and a
splash of olive oil.

Source: New California Cuisine ISBN 0-8109-1293-7

Shared by Joan Mershon