Eggplant Antipasto

Eggplant Antipasto

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.  



  • 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


  1. 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. 
  2. As the eggplant drains, pre-heat the broiler to low.  Lightly oil a baking sheet.  
  3. 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. 
  4. 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.
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