Yield: 6 servings
|2 larges||Tomatoes peeled, seeded and chopped|
|3 \N||Shallots minced|
|2 tablespoons||Chopped fresh mint|
|\N \N||Olive oil|
|\N \N||Salt & fresh ground pepper|
|1 teaspoon||Grated lemon peel|
|2 \N||White eggplants|
|2 \N||Yellow tomatoes|
|16 \N||Mint leaves|
Combine the first three in a bowl. Add ⅓ 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 ¼" 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 ¼" 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