Advertisement
Broiled Eggplant with Cilantro-Mint Sauce
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
Firm, narrow eggplants form neat ovals when sliced at an acute angle for this quick, pretty, multi-national dish. Keep a close watch to prevent the slices from burning before they turn creamy. If they darken quickly, move the pan farther from the heat.
Ingredients
1 2½ tablespoons 1 tablespoon
Method
- Preheat broiler. Blend garlic, olive oil, and soy sauce. Cut eggplants at a sharp angle into ¾-inch slices, to make ovals. Or for very skinny eggplants, simply halve each one lengthwise. Cut a deep crosshatch pattern into each slice or half.
- Spray or brush a baking sheet with water. Arrange eggplant slices on pan, pressing them close together. Paint with oil mi
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe