Food
Broiled Eggplant
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings, as a side dish.
Ingredients
1 medium eggplant
2 tablespoons olive oil
4 tablespoons basil pesto
salt and pepper
juice of 1 lemon
grated Parmesan
Instructions
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.
