Herbed Baby Eggplant



9 servings

3 pounds small Oriental-type eggplants (4 to 6 ounces each)
3 teaspoons salt
2 teaspoons garlic, chopped fine
1/2 cup olive oil
1/3 cup sherry or red wine vinegar
1/2 cup fresh basil leaves, cut into shreds
Freshly ground black pepper


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, 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, then cut across into thin shreds. Set aside. In a large bowl, place the eggplants and drizzle with vinegar, add basil shreds and toss.

Nutrition information: