Veg Out With This Super Tasty Dish

[Guest guest]

Forget what you know about eggplant.

You¹ve had it fried. You¹ve had it breaded. You¹ve had it drowned in tomato

sauce and cheese. Now chew on this: We¹ve got a healthier, heartier version

of this classic vegetable.

It's time to scrap your old ways of preparing eggplant and try it

Mediterranean style with the help of Martha Rose Shulman and her

Mediterranean Light (Harper) cookbook.

Marinated Eggplant

2 lbs. (about 3 medium) eggplant, preferably the long thin Japanese ones

3-4 garlic cloves (to taste)

5 Tbsp. red wine vinegar

1 Tbsp. olive oil

1/2 cup coarsely chopped fresh basil

Salt and freshly ground pepper to taste

Slice the eggplant about 1/4-inch thick and place in a colander. Sprinkle on

salt and let sit for 30 minutes. Rinse and pat dry. Steam the eggplant in a

steaming apparatus for 20 minutes or until tender. It will not necessarily

be translucent, as it is when sautéed. Remove from the heat. Mix together

the garlic, vinegar and olive oil. Toss the eggplant slices with the garlic

mixture and layer in a serving dish, topping each layer with basil, salt if

necessary, and freshly ground pepper to taste. Refrigerate until shortly

before serving. This will keep for several days in the refrigerator. Serve

as a first course over lettuce leaves, with tomatoes on the side, or add to

salads. Makes 6 servings.

Per serving: 1 POINT (60 calories, 2g fat)