Broiled Eggplant Slices
(from 226-2tone’s recipe box)
Serves 4 to 6 as a side dish
As an alternative to broiling, you can bake the eggplant in the upper third of a 375-degree oven for 20 to 25 minutes, turning it once. The effect is virtually the same. If you want to make these slices as a main course, the recipe will serve 2.
Source: ATK Radio, March 5, 2011: Abuse Test (from RecipeThing user Bethany)
Categories: Vegetables
Ingredients
- 2 pounds eggplant (about 2 medium eggplant)
- 1 tablespoon table salt
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 - 3 tablespoons minced fresh parsley leaves or finely shredded fresh basil
- Ground black pepper
Directions
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Cut off and discard stem and bottom end of each eggplant. Do not peel. Cut eggplants crosswise into 3/4-inch slices. Lay slices out on a work surface, sprinkle tops with half the salt, and rub it in with your fingers. Turn eggplant slices over and repeat procedure with remaining salt. Place eggplant in a colander, set colander over bowl or in sink, and let eggplant stand for at least 1 1/2 hours, preferably 2 to 3.
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Rinse eggplant under cold, running water, rubbing slices lightly in your hands. Shake colander to drain. Lay slices about an inch apart on triple thickness of paper towels; cover with another triple layer of towels. Using your palms, press each eggplant slice very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. Repeat pressing process on fresh toweling if eggplant has not yet reached this stage. Repeat with remaining eggplant slices. (Can refrigerate up to 3 hours before cooking.)
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Heat broiler. Mix oil, vinegar, and garlic in small cup. Arrange eggplant slices fairly close together on a baking sheet; brush tops with half of oil mixture. Turn slices over and brush with remaining oil mixture. Broil eggplant slices about 8 inches from heat source until tops turn mahogany brown, 6 to 8 minutes. Turn slices over; broil until other sides brown, an additional 6 to 8 minutes. Sprinkle eggplant with herbs and pepper, adjust seasonings, and serve.