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- 2 medium eggplants
- 3 tbsp olive oil
- 3/4 tsp Tabasco sauce
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1/2 tsp chopped fresh cilantro
- salt and pepper to taste
Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.
Arrange the eggplant cutlets in a single layer on a baking sheet.
Whisk together the remaining ingredients, except salt and pepper and brush this marinate onto each side of each piece of eggplant.
Bake for 7- 8 minutes. Brush with marinade again, and turn pieces over, then bake for another 7 - 8 minutes.
Heat oven to the broil setting, and broil for 2 - 3 more minutes. Season with salt and pepper before serving.
These are delicious on their own, but you could also serve with additional hot sauce, if you like.