Toasted Eggplant

Eggplant 1I love using toasted eggplant in layered dishes or quarter into salads to give added body.
Eggplant 2
Slice the eggplant into 1/2 inch rounds.
Heat a dry (seasoned) cast iron pan on medium and add the eggplant slices. As it cooks eggplant shrinks a bit so I continue adding more rounds or halved rounds to speed cooking time.
When they begin to brown I turn the rounds with a narrow spatula.
Eggplant 3Eggplant 4 Eggplant 5As the eggplant rounds have been toasted and cooked down to about 1/4 inch, I dab a very small amount of olive oil on each side and toast a
minute more.  The olive oil creates a beautiful sheen and adds flavor but it also makes the salt or seasonings stay on the eggplant. I like using a long-handled silicone brush. Eggplant 6
Eggplant 9