Day 71: Brushed Eggplant ♥

~recipe & photo updated in 2007~

2005 Original Text: "There must be a lighter way ... these are addictively good - a problem when they're loaded with olive oil! It may not be the recipe's fault. I couldn't find the pastry brush so dipped the first several eggplant slices into the dressing. I switched to my fingers, which used less of the dressing, but the damage was done."

2007 Recipe & Photo Update: With a silicone pastry brush, 'too much oil' was no problem, in fact, I brushed all the cut surfaces once then had so much leftover that I brushed them again after 20 minutes in the oven. So yes, there is a lighter way and yes, they're still addictively good.

2007 KITCHEN NOTES: While slender Japanese eggplant may be more tender (so I read but I can't tell the difference), the standard 'globe' eggplant is preferable here, because it has a lower skin:flesh ratio. That said, the skin isn't unpalateable so use what you have on hand.

Active time: 10 minutes
Time to table: 50 minutes
Serves 4

1 tablespoon good vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 tablespoon good olive oil

1 pounds eggplant, stem removed, cut in 3/4 inch slices
Salt & pepper
Fresh herbs (optional, in 2007 tarragon was great)

Preheat oven to 375F. Combine dressing ingredients in a small bowl. Arrange eggplant on a baking sheet cut-side up (you might cover with foil unless it's non-stick). Brush the up-facing side of each slice, turn those with two cut sides upside down and brush the cut sides. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, turn slices over and bake another 20 - 25 minutes or until golden and soft.

NUTRITION ESTIMATE Per Serving: 60 Cal (50% from Fat, 8% from Protein, 42% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 7 g Carb; 4 g Fiber; NetCarb3; 3 g Sugar; 14 mg Calcium; 0 mg Iron; 341 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Sara Moulton Cooks at Home
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.