2 Servings 10 min Cook
1/2 Tsp Coriander Seed
1/2 Tbsp, chopped Basil
2 Tsp Lemon Juice
1 Dash Salt
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1/4 Cup Olive Oil
Coarsely crack the coriander seed.
Cut eggplant lengthwise into 6.
25" slices.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Brush both sides of each eggplant slice generously with olive oil; arrange in a single layer in the bottom of a broiler pan.
Scatter about half of the cracked coriander seed over the eggplant slices.
Cook under the broiler until browned, 5 to 6 minutes.
Flip and season with the remaining coriander seed; cook under the broiler until browned, 3 to 4 minutes.
Whisk the lemon juice, basil, and salt together in a bowl; drizzle over the broiled eggplant slices.
Serve warm.
