Cross-hatched Broiled Eggplant


Cross-hatched Broiled Eggplant
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  1. 1 firm eggplant, sliced in half lengthwise
  2. 2 tbsp coarse salt
  3. 4 tsps olive oil
  4. 4 tsp montreal steak seasoning
  1. Preheat oven to 180c (350f)
  2. Using a sharp knife, carefully make diagonal slices into the eggplant 3/4 of the way down, 1/2 an inch apart.
  3. Then make a mother set of diagonal slices the other way to direct the cross hatches.
  4. Gently push open the eggplant to create spaces in between the "boxes"
  5. Sprinkle 1 tbsp of coarse salt on each eggplant making sure some it gets into the crevices.
  6. Turn eggplant upside down over the edge of a bowl and set it aside for 35 minutes.
  7. After 35 minutes you should see liquid on the bottom of the bowl that the salt has drawn out of the eggplant.
  8. Gently squeeze out any remaining liquid from the eggplants.
  9. Briefly run eggplant under cold water to rinse off excess salt.
  10. Pat dry with a paper towel.
  11. Place eggplants in a greased baking dish, cut side up
  12. Drizzle 2 tsp of olive oil on each eggplant.
  13. Sprinkle 2 tsp of montreal steak seasoning over each half
  14. Bake in the lowest rack of the oven for 40 minutes
  15. Turn oven up to broil and cook for another 3-5 minutes until the edges get crispy.
  16. Serve hot, cold, or room temp!
  17. Enjoy!
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