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Broiled Eggplant

by in Mar 1997
Broiled Eggplant
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Yield: Makes 4 servings, as a side dish.

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  • 1 medium eggplant
  • 2 tablespoons olive oil
  • 4 tablespoons basil pesto
  • salt and pepper
  • juice of 1 lemon
  • grated Parmesan


Coat broiler pan with some of the olive oil. Slice eggplant into 1/2 inch rounds and place on the pan, then brush with remaining olive oil. Broil a few inches from the heat for about 10 minutes, until the eggplant is golden and soft in the center. Remove from heat. Sprinkle with salt and pepper, coat with a thin layer of basil pesto, and sprinkle with lemon juice. Return to the broiler for just a couple of minutes to warm, then serve immediately with grated Parmesan.

Updated Wednesday, February 9th, 2005

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