Barbecued Eggplant
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
barbecue sauce
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
barbecue sauce
|
*
|
| 1 | x |
salt
|
*
|
Directions
Preheat the oven to 350℉ (180℃). Peel and cut the eggplant into ⅓ inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices out on a lightly oiled baking sheet. Brush on barbecue sauce. Bake for 15 minutes. Turn over, brush with barbecue sauce, and bake for 15 minutes more or until the eggplant is tender but not mushy.
