Ingredients:
- 2 eggplants
- Rosemary or thyme
- 2 oz olive oil
- Salt and pepper
Directions:
- Cut eggplants lengthwise and crosshatch score with a sharp knife
- Salt and set aside for 10 min
- Chop herbs and add to olive oil in a small bowl
- Wipe off the eggplants with paper towel (the salt will have drawn out moisture from the eggplants)
- Spoon herb and oil mixture over the eggplant and bake in 350-degree oven for 30 minutes
- Let cool down for 10 min and serve
[table id=11 /]
