Herbed Baby Eggplant

Herbed Baby Eggplant


  • 3 pounds small Oriental-type eggplants
  • 3 teaspoons salt
  • 2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves, slivered


  1. Remove eggplant caps and quarter. Sprinkle with salt; let drain 30 minutes. Rinse and pat dry.
  2. Spread pieces in a single layer on baking sheet, cut sides up.
  3. Mix garlic and oil, and drizzle over eggplants.
  4. Bake 30 minutes, until the eggplant is brown and tender. Cool slightly.
  5. Place eggplant in a large bowl and drizzle with vinegar. Add basil and toss.

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