Broiled Eggplant

Ingredients

• 1 large eggplant
• Salt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dried whole dillweed

Preparation

1. Peel eggplant, and cut into 1/2- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.
2. 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.