Broiled Eggplant (MB)


  • 2 medium or 2 large eggplant, 1.5 to 2 pounds
  • 1 tsp minced garlic
  • 4 to 6 tbsp olive oil
  • Salt and pepper
  • Chopped fresh parsley leaves to garnish


Peel the eggplant if the skin is too thick. Cut into 1/2 inch thick slices. Place the oven rack 4 to 6 inches from the heat source. Stir the garlic into the olive oil. Brush one side of the eggplant slices with the oil. With the oiled side down, place the eggplant on a baking sheet. Sprinkle with salt and pepper. Brush with more oil. Broil until browned on both sides, 10 minutes total. Turn the eggplant once or twice during this process.

Source: Mark Bittman, How to Cook Everything, p. 294.


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