Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and baked. You can transform it into a fancy appetizer by rolling it around a meltable cheese of your choice, baking it, and topping it off with a garlicky tomato sauce.
Serves 4 to 6
Oil for brushing the baking sheets
4 small eggplants about 3/4 pound each, stem ends trimmed off
1/3 cup vinaigrette, preferably homemade
Kosher salt and freshly ground black pepper to taste
Serves 4 to 6
Preheat the oven to 375ºF and lightly oil 2 large baking sheets. Cut the eggplants crosswise into 1/4-inch-thick slices.
Lightly brush both sides of the slices with the vinaigrette. Arrange in a flat layer on the baking sheets and season with salt and pepper. Roast, turning often, until very soft, about 25 minutes. Serve hot or at room temperature.
Article printed from Sara Moulton | Chef, Cookbook Author, Television Personality: http://saramoulton.com