Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Large tomatoes * Freshly grnd. white pepper
3 Shallots; minced 1 ts Grated lemon peel
2 tb Chopped fresh mint 2 White eggplants
Olive oil 2 Yellow tomatoes
3 tb Vinegar 16 Mint leaves
Salt

*Note: tomatoes should be peeled, seeded and chopped.
Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup
olive oil and vinegar. Season to taste with salt and pepper. Add
lemon peel. Refrigerate at least 1 hour to blend flavors. Cut
eggplants into 1/4-inch slices. Sprinkle with salt and pepper and
brush both sides of each slice with olive oil. Place eggplant slices
on grill over low coals and cook until eggplant is browned on both
sides, brushing frequently with olive oil to keep moistened. Keep
warm. When ready to serve, cut yellow tomatoes into 1/4-inch slices.
Pour chopped tomato mixture on platter, spreading to cover bottom.
Alternately, arrange overlapping slices of eggplant and tomato.
Insert mint leaf between each vegetable slice. Sprinkle with salt and
pepper and splash of olive oil, if desired.

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