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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 2
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- 2 teaspoons lemon juice
- salt, to taste
- 1 large eggplant, cut lengthwise into 6 1/4-inch slices
- 1/2 teaspoon coriander seed, coarsely cracked
- Carbohydrate 20.1
- Fat 28.7
- Protein 3.6
- Sodium 7
- Calories 337 calories;
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush both sides of each eggplant slice generously with olive oil; arrange in a single layer in the bottom of a broiler pan. Scatter about half of the cracked coriander seed over the eggplant slices. Cook under the broiler until browned, 5 to 6 minutes. Flip and season with the remaining coriander seed; cook under the broiler until browned, 3 to 4 minutes. Whisk the lemon juice, basil, and salt together in a bowl; drizzle over the broiled eggplant slices. Serve warm.
