Broiled Eggplant Recipe-Vegan, Quick & Easy
If you don’t like eggplant, you probably haven’t had it done right. Properly cooked eggplant has a nutty, roasted flavor and a soft buttery texture. And that description doesn’t do it justice, roasted eggplant can be sublime. It’s simple, convenient and quick to prepare. Quadruple the seasonings to use as an Spicy Italian mix for other dishes to cut down on time.
Cook time: 8 minutes
Serves: 2-3
Ingredients
1 medium eggplant
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon parsley
1/4 teaspoon red chili flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Directions
Preheat oven to broil.
Slice eggplant into 1/2 inch thick slices.
Once oven is up to broil, preheat a pan for 3 minutes.
Remove pan and drizzle oil. Lay out slices in one layer, close together avoiding overlap. Sprinkle on seasoning on both sides. Spread out slices so there is even spacing.
Broil for 5 minutes or until browned. Flip slices and rotate pan for another 3 minutes or until brown. Don’t take it out too soon, getting it to the right doneness is key.
Tip: If you have leftovers, broil it in your toaster oven. Leftover cooked eggplant isn’t good cold, the texture is mushy. You can also use it to make baba ganoush.
