Garlic and Herb Eggplant
Serving Size / Yield
6-8 servings
Ingredients
- 3 Tbs. olive oil
- 8 sm. Japanese eggplant
- 1 garlic clove, finely chopped
- 2 Tbs. chopped basil
- salt
- pepper
Directions
Preheat oven to 400 degrees. Oil a large baking pan. Trim the stem ends of the eggplants and cut them in half lengthwise. Cut several shallow slits in the cut surface. Arrange them with the cut sides up in a baking pan. In a small bowl, mix oil, garlic, basil and salt and pepper to taste together. Spread mixture over eggplants and push a bit into the slits. Bake 25-30 minutes or until eggplants are tender. Serve.
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