Herbed Baby Eggplant

Makes 6 servings

3 lbs small Oriental-type
eggplants
3 tsp salt
2 tsp minced garlic
1/2 c olive oil
1/3 c sherry or red wine
vinegar
Freshly ground black pepper
1/2 c fresh basil leaves, cut into
shreds
 
1. Remove eggplant caps and
quarter. Sprinkle with salt; let drain
30 minutes. Rinse and pat dry.
2. Spread pieces in a single layer on
baking sheet, cut sides up.
3. Mix garlic and oil, and drizzle over
eggplants. Bake 30 minutes, until
the eggplant is brown and tender.
Cool slightly.
4. Rinse basil leaves. Stack leaves
and cut into thin shreds.
5. Place eggplant in a large bowl and
drizzle with vinegar, add basil
shreds and toss.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s