Ingredients
- large eggplant, cut lengthwise into 6 1/4-inch slices
- /4 cup extra-virgin olive oil
- /2 teaspoon coriander seed, coarsely cracked
- teaspoons lemon juice
- tablespoon chopped fresh basil
- salt, to taste
Instructions
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Step 1
Start by preheating your oven's broiler and positioning the rack about 6 inches from the heat source. I like to line the broiler pan with foil for easy cleanup, but that's optional. Slice the eggplant lengthwise into six 1/4-inch-thick slabs. Generously brush both sides of each slice with olive oil—this helps them char nicely without drying out. Arrange them in a single layer on the broiler pan. Crack the coriander seeds coarsely using a mortar and pestle or the back of a heavy skillet, then scatter about half over the slices. Slide the pan under the broiler and cook until the tops are browned, about 5 to 6 minutes. Using tongs, flip each slice carefully. Sprinkle the remaining coriander on top and return to the broiler for another 3 to 4 minutes, until that side is golden and slightly crisp at the edges. While the eggplant broils, whisk together the lemon juice, chopped basil, and a pinch of salt in a small bowl. Once the eggplant is done, transfer the slices to a serving platter and drizzle the lemon-basil mixture over them while they're still warm. The heat releases the basil's fragrance beautifully. Serve immediately as a side, or let it come to room temperature—it's lovely either way.