Guest guest Posted August 8, 2003 Report Share Posted August 8, 2003 Broiled Eggplant With Garlic & Rosemary This dish is best made with long, thin eggplants.(thai, japanese, etc) 2 pounds (2 large) eggplant, preferably long, thin ones salt 2 large garlic cloves, finely minced 1 teaspoon chopped fresh rosemary freshly ground pepper 2 tablespoons olive oil Cut the eggplants in half lengthwise and make crosshatch incisions on the cut side, making sure not to cut through the skin. Sprinkle with salt and let sit for 30 minutes. Squeeze gently, rinse, and pat dry with paper towels. Preheat the broiler. The eggplant should not be less than 10 inches from the heat source. Use the bottom of the oven if necessary. Stuff the crosshatch incisions with garlic and rosemary and sprinkle on pepper to taste. Brush the cut sides of the eggplant thoroughly with olive oil. Place the eggplant halves cut side up on the broiler pan and place in the oven. Broil for 15 to 30 minutes or until thoroughly tender, basting with olive oil halfway through. Remove from the heat. Serve hot, warm, or at room temperature. The eggplant will hold several hours before serving. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 re:Broiled Eggplant With Garlic & Rosemary Thanks, I like this one, I can make it ahead of time. I've got company coming but they don't know what time they'll be here. I'll have hummus, fresh tomatoes, and a few other things - and lots of crusty bread. My other eggplant recipes are labour intensive. fringy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 In a message dated 8/9/03 5:04:36 AM Pacific Daylight Time, nikkimack writes: yeah, that's right YER corner hey...i reside in a circle...try and find a corner! hmmm...need to dig up more eggplant recipes fer nikki hahahahha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 *sigh* that's ok, fine i'm just gonna go sit over there in the that corner yeah, that's right YER corner nikki , EBbrewpunx@c... wrote: > Broiled Eggplant With Garlic & Rosemary > > This dish is best made with long, thin eggplants.(thai, japanese, etc) > > 2 pounds (2 large) eggplant, preferably long, thin ones > salt > 2 large garlic cloves, finely minced > 1 teaspoon chopped fresh rosemary > freshly ground pepper > 2 tablespoons olive oil > > Cut the eggplants in half lengthwise and make crosshatch incisions on the > cut side, making sure not to cut through the skin. > Sprinkle with salt and let sit for 30 minutes. > Squeeze gently, rinse, and pat dry with paper towels. > Preheat the broiler. > The eggplant should not be less than 10 inches from the heat source. > Use the bottom of the oven if necessary. > Stuff the crosshatch incisions with garlic and rosemary and sprinkle on > pepper to taste. > Brush the cut sides of the eggplant thoroughly with olive oil. > Place the eggplant halves cut side up on the broiler pan and place in the > oven. > Broil for 15 to 30 minutes or until thoroughly tender, basting with olive > oil halfway through. > Remove from the heat. > Serve hot, warm, or at room temperature. > The eggplant will hold several hours before serving. > Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 , EBbrewpunx@c... wrote: > > yeah, that's right > > YER corner > > hey...i reside in a circle...try and find a corner! What you don't know is I have infilitrated yer circle and have been slowing moving 4 members out to form corners > > hmmm...need to dig up more eggplant recipes fer nikki > hahahahha why thank ya sweetie, here put them right next to me recipes fer guacomole and avocado salad nikki Quote Link to comment Share on other sites More sharing options...
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