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Garlic-Broiled Eggplant
We haven't the faintest notion of where this method for preparing eggplant came from,
but we have been using it and loving it for decades. We recently came upon this variation
from the Williams-Sonoma folks, adding lemon and sage to the mix. Love it even more.
| 1 large eggplant, peeled and sliced 1/4 - 1/3 inch thick |
salt |
| 1/3 c. olive oil |
2 T. lemon juice |
| 1 T. fresh sage |
1 garlic clove, minced |
| salt and freshly ground pepper to taste |
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- Lay the slices on paper towels, sprinkle them lightly with salt, and set them aside
for 45-60 minutes.
- Pre-heat the broiler.
- Blend the olive oil, lemon juice, sage, garlic, and seasonings.
- Rinse the eggplant slices and pat them dry. Arrange them on a broiler rack, and
brush both sides with the oil-sage mix.
- Cook until the eggplant darkens (10-12 minutes), turning it once. Serve immediately.
6 servings
Source: Williams-Sonoma Kitchen Library, Grilling
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