Eggplant is a delicious vegetable that, according to the George Mateljan Foundation’s World’s Healthiest Foods, is loaded with phytonutrient and antioxidant compounds that offer fierce protection against free radical, viral and negative microbial activity in your body. You can slice it up, dress it up and broil it. Broiled eggplant is absolutely fantastic on its own, laid across a salad or tossed with other veggies in a savory side dish.

Things You'll Need

Cover one cookie sheet with a double layer of clean paper towels. Cover the other cookie sheet with aluminum foil. Set aside.

Combine 3/4 cup olive oil, 1/4 cup sun-dried tomato pesto and 2 tsp. minced garlic in a mixing bowl. Whisk vigorously to combine. Set aside.

Slice the stalks (if present) and bottoms off your eggplants. Cut the eggplant crosswise into 1/4-inch thick slices.

Lay the slices on the paper towel-lined cookie sheet. It’s okay if they touch or overlap a bit.

Sprinkle salt over the eggplant slices. Allow the eggplant to rest for 30 to 45 minutes.

Preheat your oven to “broil.”

Transfer the salted eggplant from the paper towel-lined cookie sheet to the aluminum foil-lined cookie sheet.

Dip a clean pastry brush into your olive oil marinade and brush each slice of eggplant with a generous coat.

Place the eggplant into your preheated oven. Broil for four to five minutes or until flesh is tender and golden.

Remove from oven. Place broiled eggplant on a serving platter, garnish with fresh parsley and serve immediately.


  • Store leftover eggplant in an airtight container in your refrigerator.