Guest guest Posted June 17, 2007 Report Share Posted June 17, 2007 Herbed Baby Eggplant 3 pounds small Oriental-type eggplants 3 teaspoons salt 2 teaspoons finely chopped 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 Wash eggplant, remove caps and cut into quarters or cut in half. Sprinkle with salt and let drain for 30 minutes. Rinse and pat dry with paper towels. Spread pieces in a single layer on a baking sheet, cut sides up. Mix garlic and oil, and drizzle over eggplants. Bake 30 minutes until the eggplants are brown and tender. Cool slightly. Rinse basil leaves. Stack leaves and roll into a scroll. Cut across into thin shreds. Set aside. Place the eggplants in a large bowl and drizzle with vinegar, add basil shreds and toss. Serves 4 to 6. Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
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