Yield: 4 to 6 servings
- 1 large eggplant
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried whole dillweed
- Peel eggplant, and cut into 1/2- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.
- Brush both sides of each slice of eggplant with lemon juice and olive oil; sprinkle with dillweed. Broil eggplant 6 inches from heat about 6 minutes on each side or until lightly browned.
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