Grilled eggplant with tomato farce

Yield: 8 Servings

Measure Ingredient
1 large Eggplant
\N \N Salt; to taste
1 tablespoon Olive oil
1 \N 14 1/2oz can stewed tomatoes; drained
1 medium Onion; finely chopped
1 \N Clove garlic; minced
2 tablespoons Parsley; finely chopped
2 tablespoons Basil; fresh, finely chopped
\N \N Black pepper; freshly ground
\N \N Balsamic vinegar; to taste

Cut eggplant into ½-inch slices; lightly salt slices, put them into a colander and drain for 30 minutes. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill.

When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one side.

While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mixture.

Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer the slices to a jellyroll pan. Add a few drops of vinegar to each slice, then run the slices under the broiler for 2 or 3 minutes to crisp the stuffing. Serve immediately.

NOTES : Farce means a stuffing, usually made of meat. In this case, the "stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil.

Recipe by: Joe Famularo, The Joy of Healthy Grilling Posted to MC-Recipe Digest by "vegetarian.guide@..." <vegetarian.guide@...> on May 16, 1998

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