Herb Marinated Baked Eggplant Slices
3 tablespoons extra-virgin olive oil, divided
Preheat oven to 425 degrees. Combine 2 tablespoons oil with garlic in small bowl; lightly brush both sides of eggplant slices with mixture. Arrange eggplant in single layer on nonstick baking sheet. Combine rosemary, thyme, oregano and salt in small bowl. Sprinkle top of each eggplant slice evenly with herbs. Add grinding of black pepper.
1 clove garlic, crushed
1 eggplant (about 1 1/4 pounds), trimmed and peeled, cut into 8 ( 1/2-inch-thick) slices
1/2 teaspoon fresh rosemary leaves, stripped from stems, or 1/4 teaspoon dried
1/2 teaspoon fresh thyme leaves, stripped from stems, or 1/4 teaspoon dried
1/2 teaspoon fresh oregano leaves, stripped from stems, or 1/4 teaspoon dried
1/4 teaspoon salt
freshly ground black pepper
1 to 2 tablespoons red wine vinegar
Bake until browned and tender, about 10 minutes a side. Whisk remaining 1 tablespoon olive oil and red wine vinegar until blended; sprinkle on eggplant. Serve warm or at room temperature.
Yield: 4 servings.
I loved this. The olive oil, herbs and vinegar are a wonderful blend...I added a little salt, but an otherwise perfect way to cook eggplant and keep it healthy.
Anonymous, Location not stated.
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