04.13.08
Broiled eggplant rounds
I finally got around to making this recipe (photo at the link):
Broiled Eggplant (given to my mom by her friend Halimah back sometime in the early 1970’s)
2 medium sized eggplants, sliced into half inch rounds
3 tablespoons of mayonnaise
1/2 cup wheat germ
1/4 cup grated parmesan cheese
salt
pepperPreheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil (I use parchment paper because I imagine it is slightly more ecologically friendly than foil. I may be mistaken in this assumption, so don’t quote me here). Lay the eggplant circles out so they don’t overlap. Put into the hot over for 15 to 20 minutes, until they are tender. Spread each circle with a thin layer of mayo (if you don’t like mayonnaise I recommend that you try it anyway. Once the eggplant is broiled, you don’t taste it at all, it just adds moisture and a way to make the wheat germ and cheese stick). Sprinkle with the wheat germ, cheese, salt and pepper. Broil until browned. Eat as soon as you can because although it is good cold, it is transcendent warm.
Changes: I used a Silpat baking mat on the baking sheet. The finished eggplant is difficult to cut with a fork because of the skin’s toughness; next time, I’ll make shallow cuts the length of the eggplant all round before cutting it into cross-sections. Baking the eggplant rounds at 350º for 20 minutes wasn’t enough. I went to 25, and next time I’ll just bake for 30 minutes. The mayo, as said, sort of vanishes in the broiling. Next time I’ll use more. Very tasty, though I wouldn’t call it transcendent.
UPDATE: 30 minutes baking was the right idea. Shallow vertical cuts were a good idea. Thicker mayo was a good idea. I also tried olive oil instead of mayo on a few. Mayo is better.
