Eggplant Veracruzana
I love this time of year when the green market is brimming with the wide assortment of produce that inspired this late summer Mexican vegetable dish. I made my salsa Veracruzana (Veracruzan sauce), which is at its best when tomatoes are sun-ripened and at their peak, and started to play. At this time of the year, there are eggplants in every size and color, from the common deep purple to white to striped white and violet colors.
Ingredients
- 1 recipe
Salsa Veracruzana - 1 tablespoon minced garlic
- ½ cup olive oil
- Kosher salt
- 1-2 medium eggplants
- Cotija cheese optional
Instructions
- Make Salsa Veracruzana and set aside.
- Combine the minced garlic with the olive oil and salt. Let sit at room temperature for at least ½ hour. (I always have some in the refrigerator for last-minute meals.)
- Preheat broiler to high.
- Slice the eggplants into ½-inch rounds. Place in one layer on a lightly greased cookie sheet, brush with the prepared olive oil and salt lightly. Broil until golden or browned. (Check often — they burn easily.) Turn and cook for 1-2 minutes more and transfer to a platter.
- When ready to serve, heat the salsa Veracruzana and top eggplant with it as shown. Sprinkle with cotija cheese if desired.
