Rosemary-infused Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 japanese eggplants (about 1 pound) |
1 teaspoon salt |
1/4 cup olive oil |
2 garlic cloves, minced |
1 tablespoon coarsely chopped fresh rosemary |
Directions:
1. Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.
2. Place eggplant in a single layer on a baking sheet.
3. Combine olive oil, garlic, and rosemary. Set aside.
4. Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
5. Toss hot eggplant slices with oil mixture. Let stand 1 hour. Serve on toasted baguette slices.
6. Note: To toast baguette slices, place bread slices in a single layer on baking sheets. Bake at 350ยบ for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.
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