Eggplant “Steaks”

2 small eggplants (aubergines)
1 tsp. salt
3 Tbsp. olive oil
1/4 tsp. hot sauce
1 clove garlic, minced
1 Tbsp. balsamic vinegar
1 tsp. minced fresh parsley
1/3 tsp. dried rosemary
Salt and pepper, to taste

• Remove the stem ends from the eggplants and trim the skin to square the sides. Slice each eggplant lengthwise into two pieces, each approximately 3/4-inch thick. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness. Rinse well and pat dry.
• Heat the oven to 350 degrees F.
• In a small bowl, stir together 2 Tbsp. of the oil and the hot sauce. Brush evenly over both sides of the eggplant slices. Bake on a baking sheet for 15 minutes, turning once. Then broil for 1 minute per side or until the slices are well-browned and tender.
• In a small bowl, stir together the remaining oil, garlic, vinegar, parsley and rosemary. Brush on the cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.

Makes 4 servings.