Baked Marinated Eggplant

Preparation info
  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup olive oil
  • 3 tablespoons lemon juice or vinegar Salt and coarsely ground black pepper

Method

  1. Preheat oven to hot (400°F.).

  2. Combine the oil, lemon juice, salt and pepper to taste, garlic and anchovy paste. Beat with a fork or rotary beater until well blended.

  3. Pare the eggplant and slice it crosswise into