Broiled Eggplant (version II)
4 asian eggplants, split in half lengthwise, or quartered if very thick
1. Preheat broiler.
2 tablespoons extra virgin olive oil, divided in half
salt and pepper to taste
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
3 leaves fresh pineapple mint (available at specialty markets or greenmarkets) or your favorite variety of fresh mint, julienned
2. Place eggplant halves on broiler pan. Brush with 1 tablespoon of the olive oil, and season with salt and pepper. Place under broiler, turning halves once to brown on both sides. Broil until eggplant is soft and cooked through, about 7 minutes per side, depending on how thick the halves are. Check eggplant every few minutes to prevent burning.
3. Remove from broiler and drizzle with remaining oil and balsamic vinegar. Toss with oregano and mint. Serve immediately.
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