Roasted Eggplant with Chiles and Mint
serves 4
Ingredients
- 4 ea Japanese eggplant, trimmed and halved lengthwise
- 2 T olive oil
- 1/4 t crushed red pepper flakes
- 3 T olive oil
- 2 T lime juice
- 12 mint leaves, coarsely torn
Instructions
- Toss the eggplant with 2 T oil and red pepper flakes. Sprinkle generously with kosher salt and roast at 375 until the flesh is light golden brown and tender when pierced with a fork, then broil until well browned on top.
- Whisk together 3 T olive oil and lime juice. Season to taste.
- Plate the eggplant, dress, garnish with mint, and serve.
Source: Fine Cooking magazine, February/March 2007