Seth Raynor
Recipe by Coastal Living September 2008

Gallery

Credit: Jean Allsopp

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut top and bottom off each eggplant. Peel each eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplants crosswise into 1-inch-thick slices.

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  • Line a large baking sheet with paper towels; sprinkle 1 tablespoon salt evenly over paper towels. Place eggplant slices on salt-covered paper towels. Sprinkle remaining 2 tablespoons salt over eggplant slices. Let stand 15 minutes.

  • Remove eggplants to a colander, rinse well, and pat dry with paper towels. Place eggplants on a clean baking sheet, drizzle evenly with olive oil, and sprinkle with pepper. Bake at 425° for 20 minutes or until eggplant slices are very tender but still holding their shape. Serve with Fresh Tomato and Pomegranate Sauce. Garnish, if desired.

Source

The Boarding House

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