Categories: Side dish

Ingredients

• 6 small eggplants (about 1 1/4 pounds)
• 1/4 cup extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary

Directions

1. Preheat oven to 450°.

2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 tablespoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.

3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

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