Roasted Eggplants with Herbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter. Ingredients:
4 small eggplants (about 13 ounces) |
2 1/2 tablespoons extra-virgin olive oil, divided |
1/4 teaspoon fine sea salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup chopped fresh basil |
2 teaspoons chopped fresh sage |
2 teaspoons chopped fresh rosemary |
Directions:
1. Preheat oven to 450°.
2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.
|
|