Grilled eggplant scapece

8 Servings

Ingredients

QuantityIngredient
8smallsJapanese eggplants, 3 to 4 inches
Ng
Long
About 2 pounds
2ouncesVirgin olive oil
¼cupRed wine vinegar
3Cloves garlic, finely minced
20Fresh mint leaves, roughly chopped
1teaspoonDried orange zest
½cupExtra virgin olive oil
2tablespoonsFreshly ground black pepper

Directions

This is a presentation dish. Select blemish-free eggplant. Preheat broiler or light grill. Slice eggplants in half lengthwise and brush with olive oil.

Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl. In separate bowl, stir together vinegar, garlic, mint, dried orange and extra virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can and serve with a salad of bitter lettuce, such as chicory or radicchio Yield: 4 antipasto or 8 side dish servings

Recipe by: Mario Batali on TV (1995-96) Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997