Makes 6 servings3 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.