mary-beth

Italian-style Grilled Eggplant

Serving Size : 4

1/3 cup extra-virgin olive oil
2 globe eggplants
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 teaspoon fresh thyme
2 tablespoons balsamic vinegar
1 clove minced garlic

Build a hot fire in a grill or preheat a gas grill to 400 F. Rub the
grill grate with 1 teaspoon of the olive oil. Cut the eggplants
lengthwise into slices 1/2-inch thick. Brush both sides with olive oil and
season with the salt and pepper. Grill the eggplant until golden brown
and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on
the other side, about 4 minutes more. Transfer the eggplant to a platter
and set aside. Put the remaining olive oil in a shallow baking dish and
add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices
and let stand for 1 hour, then turn and let stand for 1 hour more. Serve
immediately, or cover and refrigerate for up to 1 week. Serve at room
temperature.

Description:"Rich in antioxidants that protect the brain and memory, blue
and purple fruits and vegetables are easily incorporated into daily
cooking"
Source:"Williams-Sonoma"

Per Serving (excluding unknown items): 160 Calories; 18g Fat (98.7%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 799mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 3 1/2
Fat.

NOTES : Recipe adapted from New Healthy Kitchen Series, Starters, by
Georgeanne Brennan

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