Spicy Middle Eastern Eggplant Slices

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October 24, 2012 by tayim

Eggplant is a staple in our house, but can get a bit boring.  Here is a fun, easy, quick and tasty way to do eggplant – without turning your house into a smelly mess!

Spicy Middle Eastern Eggplant Slices


Eggplants (classic Italian, though you can use other large ones)


Spicy Red Peppers

Olive Oil

Salt & Pepper


With a very sharp large knife, very carefully slice the eggplant vertically into 1/4 inch slices. Brush with olive oil, sprinkle with salt & pepper and bake on parchment paper.  Turn the eggplant over once it begins to brown.  Cook until soft, but still slightly firm.  While your eggplant is cooking, in a jar with a lid mix 1/4 cup of quality olive oil with diced hot peppers and finely chopped parsley.  Shake vigorously and pour the mixture on the eggplants when they are finished cooking.

Eggplant TIPS:

1. Choose a firm, if not hard eggplant.  While many believe it’s seeds that make them bitter, it’s actually over ripeness eggplants.

2. Never store it in the refrigerator – eggplants are a warm weather veggie and do not do well refrigerated.

Read more on eggplants.


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