Broiled Eggplant with Basil
Crisp, mahogany-hued eggplant rounds finished with fresh herbs
Why This Recipe Works
Salting the eggplant rounds for 30 minutes is the essential step to prevent them from steaming under the broiler. This technique draws out moisture, allowing the slices to develop a deep mahogany color and concentrated flavor.
Instructions
Toss the eggplant slices with salt in a large colander and let them sit for 30 minutes; the salt will draw out excess moisture which prevents the vegetable from becoming soggy.
Adjust an oven rack to the upper-middle position (about 4 to 6 inches from the heat source) and heat the broiler. Line a large rimmed baking sheet with aluminum foil to catch any drips and make cleanup easier.
Pat the eggplant rounds thoroughly dry with paper towels to ensure they sear properly. Arrange them in a single layer on the prepared baking sheet.
Brush both sides of the eggplant slices generously with olive oil and season with pepper.
Broil the eggplant until the tops are deeply browned, about 5 to 7 minutes. Flip the slices over and continue broiling until the second side is mahogany-colored and the centers are completely tender, about 3 to 5 minutes more.
Transfer the eggplant to a serving platter and sprinkle with the chopped basil. Serve warm, while the edges are still slightly crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; leftovers can be refrigerated for up to 2 days but will lose their crisp texture.
