Broiled Gretel Eggplant Fingers
Gretel Eggplant are a smaller, egg-colored, tender skinned early garden vegetable.
Serves two .. maybe. (I could eat them all if no one was looking.)
- 6 Gretel eggplants, cut in half lengthwise
- Olive Oil
- In a small bowl mix together:
- 1 teaspoon brown sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground coriander seeds
- Salt and freshly ground pepper
- A tiny sprinkling of ground chipotle (or cayenne)
Turn on the oven broiler…I have a gas stove, and put the rack on the top shelf.
In an oven proof dish or pan, drizzle olive oil. Turn the cut vegetable over and over in the oil to be sure it is well coated. You don’t need a lot of oil, but they do need to be thoroughly coated. With the cut side upward sprinkle the spice mixture over, covering completely. Set about 5 inches below the broiler heat source. Watch closely, checking for doneness with a sharp fork tine. Total broil time should take about 10 minutes. Serve immediately, or set aside to be served at room temperature. Having left the skin on they can be picked up without sagging and eaten as finger food.