10 Minutes of (Broiled Eggplant) Heaven

Literally, 10 minutes.

8 is too little (undercooked). 11 is too much (burnt to a crisp…trust me…it happened…).

Found: Cooking Light Way to Cook Vegetarian

Makes 3-4 servings

Based on an Indian recipe, the heat of the spice rub is balanced well with a plain Greek yogurt topping or a low-fat ricotta cheese. Slicing the eggplant into discs allows them to be a base for anything you please to place on top.

Ingredients:

  • 1 large eggplant
  • 2 tsp. canola oil
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1/2 tsp. red pepper flakes

How to:

  1. Preheat the oven to broil.
  2. Slice the eggplant into 1/2″ discs and spread into a single layer on a baking sheet. In a small bowl, mix the remaining ingredients together. Brush the rub onto the facing up side of eggplant. You can do this with a rubber spatula, basting brush, or even the back of a spoon.
  3. Place on the top rack of the oven and broil for 10 minutes. Even better? Check after 8 minutes. Your oven may be warmer than mine! Broil until the eggplants are an orange-brown.
  4. Note: I like to tap the centre of the discs to see how they’re doing: if they’re hard, cook them longer; if they’re mushy, they’re done; if they’re burned, scrape them off of the pan and throw them out.

Make it a meal:

  • Serve alongside rice and chicken.
  • Use as an appetizer topped with plain, low-fat Greek yogurt or low-fat ricotta cheese.
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