- Prep Time:
- Cook Time:
- Serves:6
Eggplant was cultivated for the beauty of its flowers and glossy fruits rather than for the kitchen. Today, there are many varieties of eggplant, both solid and striped, in a rainbow of skin colors, including purple, violet, white and green.
Recipe courtesy of Williams-Sonoma
Ingredients
-
2 eggplant, each about 12 oz., cut crosswise into slices 1/2 inch thick
-
Salt, to taste
-
1/4 cup extra-virgin olive oil, plus more for brushing
-
2 tablespoons chopped fresh marjoram
-
1 garlic clove, minced
-
1/4 teaspoon grated lemon zest
-
Freshly ground pepper, to taste
Preparation
-
1
Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.
-
2
Prepare a fire in a charcoal grill or preheat a broiler.
-
3
To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.
-
4
Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.
-
5
Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature.
Additional Info
From The Kitchens of The Food Channel
