Name: Broiled Eggplant with Honey-Lemon Vinaigrette for One
Total time: 35 min
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

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 draws out moisture and collapses some of the eggplant’s cells so it isn’t a sponge for oil; just a tablespoon brushed on the slices is enough to keep them from drying out in the oven. While eggplant peel is completely fine to eat, when broiled it becomes tough and stringy; because this cooking method is mostly hands-off, peeled eggplant holds together here. To dress up our side, we drizzled the creamy, lightly charred rounds with a bright and sweet vinaigrette of honey and lemon, then sprinkled them with refreshing mint and briny capers. The warm eggplant absorbed the vinaigrette, completely transforming the slices.

Before You Begin

Store the eggplant and vinaigrette separately. Slice up leftover rounds and add to a green or pasta salad, or layer with melted mozzarella cheese between crusty bread for a vegetarian sandwich. We prefer to use globe eggplant because it is easy to find, but using a whole Italian or Japanese eggplant would also work (and help you avoid extra raw eggplant). If you do have raw eggplant to spare, use it in Simple Ratatouille for One. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Spread eggplant on paper towel–lined plate, sprinkle all over with ¼ teaspoon salt, and let sit for 15 minutes. Meanwhile, whisk 1 tablespoon oil, honey, lemon juice, pepper, and remaining ⅛ teaspoon salt together in bowl; set vinaigrette aside until ready to serve.

Adjust oven rack 4 inches from broiler element and heat broiler. Thoroughly pat eggplant dry with paper towels. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Arrange eggplant in single layer on prepared sheet, and brush with remaining 1 tablespoon oil. Broil eggplant until mahogany brown and lightly charred, 3 to 4 minutes per side. (Eggplant can be refrigerated for up to 2 days.)

Transfer eggplant to clean plate and season with salt and pepper to taste. Drizzle with vinaigrette and sprinkle with mint and capers. Serve.