Shop for eggplants that are young and fresh – preferably from a farm stand or farmer’s market – and you’ll see how irresistible eggplant can be. Choose very firm (but not green) vegetables of about the same size.
4 small eggplants (about 10 – 13 ounces each) 2½ tablespoons extra-virgin olive oil, divided ¼ teaspoon fine sea salt ⅛ teaspoon freshly ground black pepper ⅓ cup chopped fresh basil 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh rosemary
PREPARATION 1. Preheat oven to 450°. 2. Cut each eggplant into ¼-inch slices lengthwise, slicing to, but not through, the stem end. Fan eggplants and place on a baking sheet lined with parchment paper. 3. Brush 1½ tablespoons oil evenly over eggplant slices. Bake for 15 minutes; remove from oven. 4. Press eggplants gently to further fan slices. Brush eggplants with 1½ teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp. 5. Drizzle remaining 1½ teaspoons of oil evenly over eggplants; sprinkle with fresh herbs and serve immediately.