Roasted Baby Eggplant
from: luculliandelights.com
Baby eggplant
Olive oil
Garlic, finely chopped
Thyme
Rosemary
Sage
Sea salt
Cut eggplant in half lengthwise. Deeply score the flesh in a crisscross pattern. Brush with olive oil. Rub with garlic allowing some to catch in the cuts. Sprinkle with remaining herbs and salt. I used dried herbs from my pantry. Bake at 400 degrees until they are well cooked and soft, about 30 min. They should be slightly browned. If they brown too fast, cover with foil and continue baking. Remove from and drizzle with more olive oil.
Posts
No comments:
Post a Comment