Broiled Eggplant with Honey-Lemon Vinaigrette for One

Name: Broiled Eggplant with Honey-Lemon Vinaigrette for One
Yield: Serves 1, plus leftovers
Ingredients: 1/2 , large eggplant (12 ounces), peeled and sliced into ¼-inch-thick rounds; 1/4 teaspoon plus ⅛ teaspoon, table salt, divided; 2 tablespoons, oil, divided; 2 teaspoons, honey; 2 teaspoons, lemon juice; 1/8 teaspoon, pepper; 1 tablespoon chopped, fresh mint, basil, or parsley; 2 teaspoons, capers, rinsed and minced

4 comments

This quick and easy side is accompanied by a vibrant vinaigrette, making it a great addition to any plate.

A cookbook recipe exclusively for All-Access members from Cooking for One

SERVES1, plus leftovers

TIME35 minutes

Broiled Eggplant with Honey-Lemon Vinaigrette for One

A cookbook recipe exclusively for All-Access members from Cooking for One

WHY THIS RECIPE WORKS

There’s more to sliced eggplant than eggplant Parm, and this quick, easy side is a more vibrant (but just as satisfying) application—and its meatiness makes eggplant equally deserving of center-of-the-plate status. Salting the eggplant draw...

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