Montana - The Treasure State, State flower: Bitterroot

1. Cowboy Salad
2. Warbonnet Stew
3. Camp Dumplings for Warbonnet Stew
4. Corn Oysters
5. Broiled Eggplant
6. Cowboy Soda Biscuits
7. Dried Apple Pie

Broiled Eggplant - Serves 4

1 large eggplant
Salt
Pepper
Vinegar
Oil
5 Tbsp sweet butter
¼ lemon
1 Tbsp parsley, minced

Peel the eggplant, cut it into slices over ½" thick and cut the large diameter slices in half. With a sharp knife make shallow crisscross slashes on both sides of the slices.

Spread them on a platter, sprinkle them with salt, pepper and a little vinegar and let them stand, covered, for 3 hours.

Pat the slices dry with paper towels, brush both sides with oil and cook under the broiler, turning once, until tender and lightly browned.

Meanwhile, cream the 5 Tbsp sweet butter with the juice of ¼ lemon and 1 Tbsp minced parsley. Spread the butter in the center of a warm serving dish. When the eggplant is done, arrange it over the parsley butter which will melt under the heat. Serve immediately.

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