Wednesday, December 19, 2012

Simply Eggplant ( Aubergine )

 This is one of the simplest and tastiest ways to enjoy eggplant. If you  have any leftover (which I seldom do - no matter how much I make) you can make eggplant sandwiches from it the next day.

First, choose your eggplant for its looks. Unlike some other veggies, Eggplant really should be beautiful to taste their best. If they have bruised spots, or are generally ugly, odds are they also won't taste as good. You want beautiful, shiny, almost-black, plump eggplants.

The traditional method of preparing eggplant is to "sweat" the eggplant for about 1/2 hour by slicing it and salting it to let the salt draw out the juices. You then rinse (or pat) away the salt, and pat it dry. This method both reduces bitter taste and reduces how much oil the eggplant absorbs. I find that the very large American eggplant  ( also known as Aubergine ) are bred to be non-bitter - so here in the US, I skip this step and am quite happy that way - but, it's up to you!

First, I slice the eggplant about 1/2" thick ( 2 1/2 cm ) and place it on a cookie sheet. I like to line my cookie sheets with non-stick foil, but that's just a personal preference. If you're more "green" than me, more power to ya! : )

Then, oil the eggplant. Some people like very rich eggplant with lots of oil. If you're one of those, dip each eggplant slice in olive oil. Others like medium oil. If you're one of those, then brush each slice with an oil dipped pastry brush, or even rub a little oil on with your fingers. If you like minimal oil, use a fill-your-own oil sprayer, and spray some oil on to the slices. (Pre-filled oil sprayers in aerosol cans have a chemical propellant that I find damages the flavour of some foods.) I do not recommend omitting all oil in this recipe - I've tried it and was dissatisfied with the results.

Whichever method you choose, be sure to do both sides!

Put the oven shelf at the highest notch in your oven, and slide in the tray of eggplant slices. Turn on the broiler and broil the tops till golden brown. Turn, and broil the other side.

Sprinkle with Salt or Garlic Salt & Serve.

These slices are very good with Tahini Dip.

For Eggplant Sandwiches, Use Crusty bread & tomato slices and lettuce along with your favorite spread (olive spread, tahini, hummus, etc).

Tip for dining with Omnivores: These eggplant slices pair very well with Greek Yogurt. They also make a good side dish to serve with Lamb.


  1. The eggplant look so pretty browned like that...sounds simple and delish!

  2. Thanks, Martha - they're surprisingly addictive this way : )


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