How to broil eggplant
Eggplant Simpler than you think.
Cooking eggplant may sound more difficult that it actually is; in facteggplant is a fairly versatile vegetable that many people may ignore. The unassuming flavour of the plain eggplant invites a variety of spices and you can have some fun with this mildly exotic food.
A common question that people ask is: To peel or not to peel.. While peeling will depend on how the eggplant is used in the recipe, if you do not peel then it is important to buy or use young tender eggplant because older tough skin will take longer to cook and this longer cooking time will overcook the flesh.
Eggplant can be baked, broiled grilled, steamed, or sautéed. It is versatile and works well with tomatoes, onions, garlic and cheese. The only way eggplant is unacceptable is raw.
2 medium firm eggplants
Sea Salt and black pepper to taste
You can peel eggplant, but if you want to save some time, skip this step and just discard the skin when eating
Slice into 1/2 inch thick slices
Butter both sides generously.
Set oven to broil.
Place egg plant slices on cookie sheet
Add sea with salt and pepper to taste
Place in oven.
When lightly brown on one side, flip.
Broil on other side until lightly brown.
Remove from oven sprinkle with parsley serve.