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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Baby Eggplant & Tomato Salad
      Yield: 10 Servings
      8 tb Olive oil
     10    Baby eggplant*
      1 c  Firmly packed fresh mint
           .. leaves
    1/2 c  Shelled unsalted pistachios
      2 tb Lemon juice
      1    Clove garlic; coarsely
           .. chopped
      1 ts Finely grated lemon rind
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Pepper
    3/4 lb Cherry tomatoes; halved
           Fresh mint sprig
  * If baby eggplant are not available, use 1/2"
  thick slices of regular eggplant and grill them
  for a little less time.
  1. Heat broiler. Spread 5 tablespoons olive oil in
  a large rimmed baking sheet. Cut each eggplant in
  half lengthwise and place, cut sides down, in oil.
  Turn cut side up. Broil 4" from heat 6 to 7
  minutes until browned and soft. Set aside while
  preparing sauce.
  2. In food processor fitted with chopping blade,
  or in blender, combine mint leaves, pistachios,
  lemon juice, garlic, lemon rind, sugar, salt and
  pepper; process, adding enough of the remaining
  oil to make a smooth paste.
  3. Spread some mint mixture over each eggplant
  half and place on serving dish. Cover with plastic
  wrap and let stand 30 minutes. Just before
  serving, add tomatoes and garnish with mint sprig.

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Content 1998
Last Modified Sunday, 31-Oct-2010 21:23:07 EDT