Grilled Eggplant & Basil Vinaigrette

---------- Recipe via Meal-Master (tm) v8.02

Title: GRILLED EGGPLANT & BASIL VINAIGRETTE
Categories: Vegetables, Salads
Yield: 6 servings

2 lb Firm Japanese eggplant
Olive oil
Salt and pepper
Balsamic vinegar
3 Garlic cloves, plump
- thinly sliced
1 c Basil leaves (about)
- torn into small pieces

This is a dish whose flavors improve with time, so
make it when you have your grill going anyway. Grill
the eggplant when the coals are dying, assemble the
recipe, and it will be ready for a meal the next day.
WIPE EGGPLANTS AND SLICE lengthwise or diagonally into
pieces a little less than 1/2-inch thick. Discard the
end pieces that are mostly skin. Brush each piece on
both sides with oil and grill over the coals. (You can
also fry the eggplant slices instead of grilling them,
or even broil them, if you prefer.) To make crisscross
grill marks, turn each slice just once at a 45-degree
angle. Cook on both sides until eggplant is nicely
colored and tender. As you work, make a layer of
cooked eggplant in a non-corrosive dish. Season with
salt and freshly ground pepper, scatter garlic and
basil leaves on top and splash a little vinegar over
all. Add the next layer of eggplant and continue until
everything is used. The warmth from the eggplant will
bring out the flavors of the garlic and the basil. It
will smell wonderful. Cover the dish and refrigerate
for several hours or overnight. Bring to room
temperature before serving. ---

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