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Broiled Eggplant

Broiled Eggplant

Oxmoor House JANUARY 1983

  • Yield: 4 to 6 servings

Ingredients

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

Preparation

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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Broiled Eggplant recipe

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