Description:
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
