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If you think you don’t like eggplants, think again.
Recipe for one eggplant:
1 large eggplant, sliced to 1 – 1 ½ - inch slices
Extra virgin olive oil (evoo)
Salt
Preheat oven broiler.
Brush the eggplant slices lightly with evoo and sprinkle with salt, on both sides. Place on baking sheet.
Broil in oven, about 7 inches away from the heat element, until browned, with some dark brown spots (It takes only a few minutes. Use a timer so you don’t burn them). Turn them up side down, and broil until browned. Remove from baking sheet to a serving platter.
While eggplant is broiling, make the marinade.
For the marinade:
2 tablespoons basil leaves
2 tablespoons parsley
2 tablespoons cilantro
1 small garlic clove
1 tablespoon mild vinegar (like champagne or apple cider vinegar, balsamic works too)
1-2 tablespoons parmesan, grated, optional
Salt
Black pepper, ground
3-4 tablespoon evoo
For serving, optional:
Goat cheese, or feta, crumbled
Cherry tomatoes
Put all the marinade ingredients in a food processor and process until all leaves are small chopped. Spoon over eggplant.
And, enjoy.
*If you don’t have one of the herbs that’s’ OK. Use whatever you have in your fridge or in your garden/herb pots. You can use oregano and/or thyme as well.
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Recipe for one eggplant:
1 large eggplant, sliced to 1 – 1 ½ - inch slices
Extra virgin olive oil (evoo)
Salt
Preheat oven broiler.
Brush the eggplant slices lightly with evoo and sprinkle with salt, on both sides. Place on baking sheet.
Broil in oven, about 7 inches away from the heat element, until browned, with some dark brown spots (It takes only a few minutes. Use a timer so you don’t burn them). Turn them up side down, and broil until browned. Remove from baking sheet to a serving platter.
While eggplant is broiling, make the marinade.
For the marinade:
2 tablespoons basil leaves
2 tablespoons parsley
2 tablespoons cilantro
1 small garlic clove
1 tablespoon mild vinegar (like champagne or apple cider vinegar, balsamic works too)
1-2 tablespoons parmesan, grated, optional
Salt
Black pepper, ground
3-4 tablespoon evoo
For serving, optional:
Goat cheese, or feta, crumbled
Cherry tomatoes
Put all the marinade ingredients in a food processor and process until all leaves are small chopped. Spoon over eggplant.
And, enjoy.
*If you don’t have one of the herbs that’s’ OK. Use whatever you have in your fridge or in your garden/herb pots. You can use oregano and/or thyme as well.
If you liked this post, you might be interested in:
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