recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
slices eggplant cut 3/8 inch thick (you can use the
large or the long slender Japanese type)
12 tomato slices
12 fresh basil leaves
12 thin slices mozzarella
1/4 cup extra virgin olive oil (or regular)
Freshly ground pepper
sprinkle the aubergine slices with salt on both sides.
them between two plates and top with a weight.
aubergine drain for about an hour.
the tomato slices and let them drain for 1 hour.
the aubergine slices dry.
them on a hot grill for a few minutes (or under the
broiler) on each side or until tender.
Arrange them on a plate and place a tomato slice,
mozzarella slice and basil leaf on each.
with some oil, season with salt and pepper to serve.
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