Broiled Eggplant with Creole Sauce

Well, we are back from the beach and hopefully settled here at home a while before anymore traveling! We had this for dinner last night...I didn't take a picture because I am all out of sorts in a HOT house with no air conditioning. We are very thankful that it isn't 100 degrees outside and has actually been bearable, but still...no picture with the food. Hopefully the air will be fixed soon and I'll get back to taking pictures.

I made the creole sauce to go with our chicken last night (we had a modified, no-carb version of chicken cakes), but actually liked it so well with the fresh eggplant that my father-in-law grew for me. Maybe you will like it too.

Broiled Eggplant with Creole Sauce

1 large eggplant
salt
2 Tbsp. lemon juice
2 Tbsp. olive oil
pepper

Peel eggplant and cut into 1/2 inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well. Brush both sides of each eggplant with lemon juice and olive oil. Sprinkle with pepper. Broil eggplant 6 inches from heat about 6 minutes on each side or until lightly browned.

Creole Sauce

1/2 c. mayonnaise
1/2 c. sour cream
1 clove garlic, minced
1 Tbsp. prepared mustard
1 Tbsp. lemon juice
1/2 tsp. Creole seasoning (I used a little more - depends on your tastes)

In a small bowl, combine all ingredients. Cover and chill. Serve with eggplant.