BROILED EGGPLANT WITH LEMON DRESSING
"Take advantage of fresh, locally grown eggplant with this easy, all-veggie dish."
1 medium eggplant peeled and sliced 1/4-inch thick
1 tablespoon salt
1/2 cup Lemon Dressing (divided use, recipe follows)
4 tomatoes, sliced and cut into strips
Salt and freshly ground pepper
In a large colander in the sink or over a bowl, layer eggplant slices and sprinkle each layer with 1 teaspoon salt. Set aside for 15 to 20 minutes.
Rinse and pat the eggplant dry. Preheat broiler. Arrange in 1 layer on a lightly oiled baking sheet. Brush 3 tablespoons Lemon Dressing over top.
Broil for 2 minutes, or until browned. Turn slices over and broil for 1 to 2 minutes on other side. Remove and let cool enough to handle.
TO SERVE:
Cut eggplant into strips and place in a large bowl with tomato strips. Toss with remaining dressing. Taste and adjust salt and pepper. Serve warm.
LEMON DRESSING
Makes 1/2 cup
1/3 cup olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon cane sugar
1 tablespoon chopped fresh lemon thyme leaves*
1 tablespoon chopped fresh lemon balm*
1/2 teaspoon salt, or to taste
Combine all ingredients in a jar with a lid or in a small bowl. Shake or whisk well. Taste, and adjust seasonings.
*If you don't have lemon thyme or lemon balm, you may substitute other lemon herbs, such as sage and basil, or other similar herbs, such as thyme and basil or mint.
Makes 4 to 6 servings
Source: Dallas Morning News, August 18, 2008
"Take advantage of fresh, locally grown eggplant with this easy, all-veggie dish."
1 medium eggplant peeled and sliced 1/4-inch thick
1 tablespoon salt
1/2 cup Lemon Dressing (divided use, recipe follows)
4 tomatoes, sliced and cut into strips
Salt and freshly ground pepper
In a large colander in the sink or over a bowl, layer eggplant slices and sprinkle each layer with 1 teaspoon salt. Set aside for 15 to 20 minutes.
Rinse and pat the eggplant dry. Preheat broiler. Arrange in 1 layer on a lightly oiled baking sheet. Brush 3 tablespoons Lemon Dressing over top.
Broil for 2 minutes, or until browned. Turn slices over and broil for 1 to 2 minutes on other side. Remove and let cool enough to handle.
TO SERVE:
Cut eggplant into strips and place in a large bowl with tomato strips. Toss with remaining dressing. Taste and adjust salt and pepper. Serve warm.
LEMON DRESSING
Makes 1/2 cup
1/3 cup olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon cane sugar
1 tablespoon chopped fresh lemon thyme leaves*
1 tablespoon chopped fresh lemon balm*
1/2 teaspoon salt, or to taste
Combine all ingredients in a jar with a lid or in a small bowl. Shake or whisk well. Taste, and adjust seasonings.
*If you don't have lemon thyme or lemon balm, you may substitute other lemon herbs, such as sage and basil, or other similar herbs, such as thyme and basil or mint.
Makes 4 to 6 servings
Source: Dallas Morning News, August 18, 2008
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Baked Zucchini with Tomatoes (make ahead)
- KFC Corn on the Cob
- Sweet Jiffy Spoon Bread (Like Don Pablo's Spoon Bread)
- Stir-Fried Kale with Slivered Carrots
- Baked Summer Squash (re: Starship Squash)
- Creamed Spinach Just Like Lawry's
- Cheddar Stuffed Acorn Squash
- Cauliflower Casserole Deluxe (with tomatoes and cheese sauce, 1980's)
- Carrots Provencal (using garlic and black olives)
- Broccoli Steamed in Orange Juice
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute