I posted a recipe the other day for roasted eggplant, which is simply delicious, but while in Hawaii I had happy hour with our friend and cookbook author Joan Namkoong who made an assortment of pū-pūs, simple bites Hawaiian tables are known for as their hospitality is always some of the best in the world. While sipping a bubbly we enjoyed her version of these fries, simple sliced eggplant drizzled with olive oil and broiled on high for 15-20 minutes until the meat in the veggie is soft and the skin is blistered and crisp. Garnish with a pinch of coarse salt, I tried with a smoke Hawaiian black volcanic salt and a red pepper flake and this easy appetizer or side dish is sure to please a crowd.
6 thin Japanese eggplants or two large Italian eggplants, sliced in half or into 8ths if you are using large eggplants
Coarse grain sea salt
Red Pepper flakes
Preheat the oven to high on broil. Lay the eggplant onto a baking sheet and drizzle with olive oil to coat well. Place in the hot oven and broil for 15-20 minutes until very soft and the skin is crisp. Remove from the oven and sprinkle wiht salt, pepper and red pepper flakes. Serve immediately.