|
Thai Style Eggplant Slices |
| Preparation Time: 8 Minutes |
| Cooking Time: 20 Minutes |
| Ingredients (Serves 2 as side dish) |
| 1 |
Eggplant, sliced lengthwise into 4 or 5, 1/4 inch slices |
| 1 |
Small handful of basil leaves torn by hand |
| • |
Juice of 1 lemon |
| 1/2 cup |
Soy Vey Very Very Teriyaki sauce |
| • |
Salt and pepper to taste |
| Preparation |
| • |
Lay eggplant slices in a baking pan lined with non-stick aluminum foil. |
| • |
Add all liquid ingredients and press down onto eggplant slices. |
| • |
Add basil and press down again. |
| • |
Bake in oven pre-heated at 400°F. (200°C.) for 20 minutes. |
 |
| Comments |
| • |
Serve either hot or cold as antipasto or side dish. |
| • |
The soy and sesame flavor of the Very Very Teriyaki sauce plus the basil lend a distinctive Thai flavor to this dish. |
| Wine and Beverage Pairing |
• |
Sparkling Prosecco, Fior Fiore Ansonica,Rosato Italiano IGT, Rosato Italiano IGT. |
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| November 13, 2010 |
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