Eggplants show best when cooked simply. In this case, a simple broil in the oven and a finish of olive oil and balsamic vinegar are more than enough. Italian eggplants work best in this recipe. Their broad shape better retains the moisture of the dressing.
Ingredients
- 1 medium eggplant, sliced into ½-inch segments
- ¼ cup olive oil
- Salt, as needed, plus coarse sea salt to finish
- Freshly ground black pepper
- 3 sprigs of thyme, leaves removed and stems discarded.
- Balsamic vinegar, as needed
Preparation
- Salt the eggplant slices and allow to stand for 30 minutes, either on a layer of paper towels or a wire rack. Once finished, dab away any moisture with a towel.
- As the eggplant drains, pre-heat the broiler to low. Lightly oil a baking sheet.
- Arrange the eggplant slices on the baking sheet and brush generously with olive oil. Season with the thyme, salt, and pepper and and broil in the oven for 5-7 minutes per a side. The eggplant should be a deep golden brown.
- Remove from the oven and transfer the eggplant to a large plate. Drizzle with the olive oil, then dot with balsamic vinegar. Dress with sea salt, if needed.
