*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Small eggplants*
    2       tb           Salad oil (approx)
    1                    Medium European cucumber**
    1                    Sm red onion,thinly sliced
      1/2   c            Cider vinegar
    2       tb           Firmly packed brown sugar
      1/2   ts           Salt
   * - end trimmed, cut into 3/4 thick slices
   ** - thinly sliced
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿÿÿÿÿÿ
   1. Lightly brush eggplant slices with oil and put them
   on a tray.
   2. On a barbecue with lid, place grill 5-6 over a
   solid bed of hot coals (you can hold your hand at
   grill level only 2-3 seconds). When grill is hot, rub
   it lightly with a paper towel dipped in salad oil.
   3. Lay eggplant slices close together on grill. Cover
   barbecue, open drafts, and cook until slices are well
   browned and soft when pressed, 15-20 minutes; turn, as
   needed, with a wide spatula. Return slices to the
   tray. If slices are cooked ahead, cover and chill up
   to a day.
   4. In a bowl, cover cucumber and onion slices with ice
   water. Quickly squeeze slices to briuse lightly, then
   cover and chill 30 minutes to 1 hour; drain. In bowl,
   mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon
   salt. If made ahead, cover and chill up to 4 hours.
   Coarsely chop eggplant and spoon onto a rimmed
   platter; top with cucumber and onion mixture. Add salt
   to taste.
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