Eggplant Steak in Tomato Sauce
Cut thick and broiled, these slices of eggplant have a crisp outside
and delectably creamy inside. Don't cut them too thin, or the interiors
won't be thick enough to get creamy. Presented on a simple bed or
tomato sauce with a hint of oregano, they provide a winning centerpiece
on a dinner plate.
Serves 4
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2 small to medium eggplants
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1/4 cup olive oil
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2 cloves garlic
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Salt and pepper
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One 16-ounce can tomato sauce
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1/4 teaspoon whole dried oregano
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Preheat the broiler and line the broiler
pan with foil to ease cleaning. Trim the top and bottom off the
eggplants, and slice them into 1/2- to 3/4-inch thick slices. Place on
broiler pan.
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Put the olive oil into a cup or small
bowl and pass the garlic through a press directly into the cup. Use a
pastry brut- to stir the garlic and oil, then paint this oil onto each
site of the eggplant slices.
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Sprinkle the slices with salt and pepper
and broil for 3 to 5 minutes on each side, until well browned but not
burned.
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While the eggplant is broiling, put the
tomato sauce small saucepan, stir in the oregano, and warm over medium
heat until heated enough.
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To serve, spoon a puddle of tomato sauce
onto each plate and lay slices of boiled eggplant on top.
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