This is easy and tastes wonderful especially with grilled chicken..I use the Japanese eggplants the skinny long ones..The big oval ones are just to thick for me..
4-Tab.evoo
8-small eggplants all about the same size
2-cloves finely chopped garlic
2-Tab. chopped fresh basil
salt
fresh cracked black pepper
Put rack in center of oven and preheat to 400f. Then oil a baking pan. trim the ends off the eggplant and cut in half the long way. Cut several slits in the cut surface and place cut side up on your pan. Mix together evoo,garlic,basil,salt and pepper. Spread over the cut surface, easing some of the garlic and basil into the slits. Bake 25-30 min or til tender. Good served hot or room temp. Most of the time when I take out of the oven I give them a sprinkle of fresh grated parmesan..
enjoy,
kadesma
4-Tab.evoo
8-small eggplants all about the same size
2-cloves finely chopped garlic
2-Tab. chopped fresh basil
salt
fresh cracked black pepper
Put rack in center of oven and preheat to 400f. Then oil a baking pan. trim the ends off the eggplant and cut in half the long way. Cut several slits in the cut surface and place cut side up on your pan. Mix together evoo,garlic,basil,salt and pepper. Spread over the cut surface, easing some of the garlic and basil into the slits. Bake 25-30 min or til tender. Good served hot or room temp. Most of the time when I take out of the oven I give them a sprinkle of fresh grated parmesan..
enjoy,
kadesma