Broiled Eggplant

Broiled Eggplant.jpg

Makes 2 servings.

I find this quick and easy recipe is a nice addition to my eggplant dishes. I have eaten it as a first course and as an accompaniment to meat or poultry.

INGREDIENTS:

  • 2 baby eggplants

COATING INGREDIENTS:

  • 1 ½ tablespoons extra-virgin olive oil, plus ½ teaspoon for greasing the foil
  • 1½ tablespoons Tahini
  • ¼ teaspoon Kosher salt
  • 1 teaspoon light brown sugar
  • Freshly ground black pepper
  • Chives for garnish, snipped with scissors  

PREPARATION:

  1. Preheat the broiler.
  2. Trim the eggplants, peel deeply, cut in half and cut deep slits into the flesh.
  3. Combine the COATING ingredients.
  4. Line a broiler pan with foil, grease the foil and place the eggplant on it.
  5. Spoon the coating over the eggplants.
  6. Broil close to the heat source for about 5 minutes. The eggplants should be soft and well browned.
  7. If the eggplants are not soft enough, leave them for another minute in a turned off oven.