Broiled Eggplant with Basil

Broiled Eggplant with Basil is a simple and delightful dish that showcases the natural flavors of eggplant complemented by the fresh aroma of basil. The key to achieving perfectly broiled eggplant lies in managing its excess moisture, which can hinder browning and result in a steamed texture. By salting the eggplant and allowing it to rest, this recipe draws out the moisture, ensuring a beautiful mahogany color and a concentrated roasted flavor. The broiling process is quick and easy, making it a fantastic side dish or a light and healthy appetizer. Paired with the fragrant basil, this dish is a fantastic way to savor the best of eggplant’s taste and texture.

SERVES 4

INGREDIENTS:

• 1½ pounds eggplant, sliced into ¼-inch-thick rounds
• 1 tablespoon kosher salt
• 3 tablespoons extra-virgin olive oil
• Pepper
• 2 tablespoons chopped fresh basil

INSTRUCTIONS:

1. Spread the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with kosher salt and allow the eggplant to stand for 30 minutes. The salt will draw out excess moisture from the eggplant.
2. Preheat the broiler in your oven. After the 30 minutes of standing time, thoroughly pat the eggplant slices dry using paper towels. Arrange the dried slices on a baking sheet lined with aluminum foil for easy cleanup. Brush both sides of the eggplant slices with olive oil.
3. Place the baking sheet with the oiled eggplant slices in the oven, about 4 inches from the broiler element. Broil the eggplant until the tops are a beautiful mahogany brown, typically taking 3 to 4 minutes.
4. Flip the eggplant slices over and continue broiling until the second side also becomes brown, which takes an additional 3 to 4 minutes.
5. Transfer the broiled eggplant slices to a serving platter. Season with freshly ground pepper to taste and sprinkle with the chopped fresh basil.
6. Serve the Broiled Eggplant with Basil as a delicious side dish or a light appetizer.

VARIATIONS:

Broiled Eggplant with Sesame-Miso Glaze:

• In place of basil, substitute 1 sliced scallion for a different flavor profile.
• Whisk together 1 tablespoon miso, 3 tablespoons mirin (a sweet Japanese cooking wine), and 1 tablespoon tahini in a bowl to create the glaze.
• After broiling the second side of the eggplant slices, brush them with the miso mixture and sprinkle 1 tablespoon of sesame seeds on top.
• Continue broiling the eggplant slices until the miso glaze and sesame seeds are lightly browned, which typically takes about 2 minutes.

TIPS:

• Selecting Eggplant: Choose eggplants that are firm, smooth, and free from bruises or blemishes. For this recipe, opt for medium-sized eggplants with shiny skin.
• Slicing Eggplant: Slice the eggplant into thin, uniform rounds, approximately ¼-inch thick. This ensures that the eggplant cooks evenly and becomes tender and browned at the same time.
• Salting the Eggplant: Salting the eggplant is crucial for drawing out excess moisture and preventing it from becoming soggy during broiling. This step enhances the eggplant’s texture and allows it to brown beautifully.
• Broiling Time: Adjust the oven rack to a position about 4 inches from the broiler element. The high heat from the broiler will quickly brown the eggplant slices on both sides.
• Thorough Drying: After the salting process, pat the eggplant slices dry with paper towels to remove any excess moisture thoroughly.

Enjoy the delightful Broiled Eggplant with Basil as a delectable side dish or impress your guests with the exciting Broiled Eggplant with Sesame-Miso Glaze variation. Either way, this dish is a celebration of eggplant’s natural flavors and a wonderful addition to your culinary repertoire.