Broiled eggplant
Cut the eggplant in slices half an inch thick, peel and leave for an hour in cold, salted water, as in the preceding recipe. Wipe the slices dry and lay in a bath of five tablespoonfuls of salad oil and two teaspoonfuls of vinegar. At the end of fifteen minutes remove the eggplant, drain in a colander, sprinkle each slice with salt and pepper, lay on a gridiron and broil over a clear fire. Cook for five minutes on one side before turning the broiler. Serve very hot.