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Epicurious

Broiled Eggplant with Garlic Sauce

3.5

(23)

This recipe was created to accompany Grilled Hoisin-Marinated Butterflied Leg of Lamb .

Recipe information

  • Yield

    Serves 8

Ingredients

2 pounds small eggplants (about 12), halved lengthwise
1 teaspoon salt
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon dark sesame oil (Asian)
vegetable oil for brushing eggplants

Preparation

  1. Step 1

    Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.

    Step 2

    Preheat broiler.

    Step 3

    In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.

    Step 4

    Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.

TagsEggplantVegetableStarterSideDinnerDairy FreeVegetarianEasy5 Ingredients or FewerBroilGourmet
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