Yield: 1 servings
|\N x||Balsamic vinegar|
|\N x||Herbs of choice|
Start by slicing the eggplant into quarter inch slices lengthwise - this goes for other veggies that you want to grill with it - I recommend yellow squash and zucchini. Marinate in a baking dish with olive oil, balsamic vinegar, and jsut about any herbs that turn you on. I recommend mint and oregano. Add chopped garlic and salt and pepper to taste. Marinate for about an hour and grill over a medium grill until they're nicely soft and grilled. Serve warm and bask in the glow of compliments from your friends.
Posted by ELSTER.MARK@... to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....