Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

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Sunday, January 03, 2010

Sunday Small Bite~ Eggplant

The Sunday small bite ingredient this week is... Eggplant!
I love fried eggplant with our Onion Ring Batter Mix, but I thought that maybe I needed to branch out and try something new. I have a big pot of rosemary that is in the sunroom (saved from these freezing temperatures) and this looked like the perfect way to trim it back.
This recipe calls for Japanese eggplant, which are the small, tender ones. The rosemary oil is the STAR!
Rosemary infused Eggplant
3 Japanese eggplants
1 tsp salt
1/4 cup olive oil
2 garlic cloves, minced
3 Tbs coarsely chopped fresh rosemary
1 baguette loaf, sliced

Cut eggplant crosswise into 1/4inch thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes to draw out the water. Rinse eggplant and pat dry.
Place in a single layer on a baking sheet.
Combine olive oil, garlic, and rosemary. Set aside.
Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
Toss hot eggplant slices with oil mixture. Let stand 1 hour.

Serve on toasted baguette slices. They were perfect for our New Year's Eve party.
Now, let's see what small bites we get from the other 'nibblers'.
Leave your link on Mr Mcklinky.
Y'all enjoy!
Next week's secret ingredient ~~~Chickpeas~~~


Morning T said...

That looks SO yummy. I love eggplant and may have to try this one out!
I hope your 2010 is off to a great start.

Karine said...

That is a great way to use eggplants! Thanks for sharing :)

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