Herbed Baby Eggplant

Makes 6 servings

3 lbs small Oriental-type
3 tsp salt
2 tsp minced garlic
1/2 c olive oil
1/3 c sherry or red wine
Freshly ground black pepper
1/2 c fresh basil leaves, cut into
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.

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