Broiled Eggplant (version III)

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oil - olive, vegetable, sesame, hot sesame
eggplants (1 japanese for 2 or 1 medium for 4)
salt and ground black pepper

Using a pastry brush, coat a baking sheet with oil. If you're using Japanese or small eggplants, cut them lengthwise into 1/2 inch thick slices. Arrange the slices in a single layer on the baking sheet. Brush the tops of the slices with oil.

Broil a few inches from the heat for 7 to 12 minutes, until the slices are golden brown. Turn the baking sheet once if your broiler heat is uneven. If the interior is still too firm when the outside is browned, bake the eggplant at 400° for a few minutes until soft. Sprinkle with salt and pepper to taste.


Broiled Eggplant sprinkled with olive oil and vinegar as an antipasto.

Broiled eggplant topped with sesame oil and lemon.

Broiled eggplant served with chunks of boiled potatoes, a steamed green vegetable, and Aioli.

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