Categories: Side dish
Ingredients
- 6 small eggplants (about 1 1/4 pounds)
- 1/4 cup extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Directions
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Preheat oven to 450°.
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Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 tablespoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
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Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.