Thursday, December 4, 2008

Ornish Eggplant "Steaks"

  • 2 small eggplants
  • 1 tsp. salt
  • 1/2 tsp. hot sauce
  • 1 clove garlic, minced
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. minced fresh parsley
  • 1/3 tsp. dried rosemary
  • Salt and pepper to taste
  1. Remove the stem ends from the eggplants and cut off enough of the skin to square the sides.
  2. Slice each eggplant lengthwise into two pieces, each approximately 1/2-inch thick.
  3. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness.
  4. Rinse the eggplant well and pat dry.
  5. Heat the oven to 350 degrees F.
  6. In a small bowl, stir together 2 Tbsp. of water and the hot sauce. Brush evenly over both sides of the eggplant slices.
  7. Bake on a baking sheet for 15 minutes, turning over once.
  8. Then broil for 1 minute per side or until the slices are well browned and tender.

In a small bowl, stir together the remaining oil, garlic, vinegar, parsley, and rosemary. Brush on the cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.

Makes 4 servings.

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