Eggplant with Herbs

Name: Eggplant with Herbs
Yield: 2 portions
Ingredients: 1 tablespoon minced fresh basil, thyme, rosemary, or oregano; 1 tablespoon minced fresh Italian (flat-leaf) parsley; 1 tablespoon minced fresh basil, thyme, rosemary, or oregano; 1 tablespoon minced fresh basil, thyme, rosemary, or oregano; 1 tablespoon minced fresh basil, thyme, rosemary, or oregano; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 medium-size eggplant (about 1 pound); 1 large garlic clove, peeled and minced; 2 tablespoons olive oil

Preparation info

2
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 tablespoon minced fresh basil, thyme, rosemary, or oregano
1 tablespoon minced fresh Italian (flat-leaf

Side dish
Gluten-free
Vegan

Method

Preheat the oven to 350°F.
Mix together the minced basil, parsley, and garlic.
Cut the eggplant lengthwise into halves. Cut several slits in the eggplant flesh, being careful not to cut through the skin. Push the herb and garlic mixture into