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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggplant with Herbs Recipe

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This recipe for Eggplant with Herbs is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T minced fresh basil, thyme, oregano or rosemary
1 T minced fresh parsley
1 large garlic clove, peeled and minced
1 medium-size eggplant, about 1 pound
salt and pepper to taste
2 T evoo
Directions:
Directions:
Preheat oven to 350.

Mix together the basil parsley and garlic.

Cut the eggplant into halves. Cut several slits in the flesh, being careful not to cut through the skin. Push the berb and garlic mixture into the slits. Season with salt and pepper; drizzle with evoo (I use 1 T instead of 2).

Bake for 30 minutes. Serve hot or, even better, at room temperature, sprinkled with additional fresh berbs.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This is the best way I've found to cook eggplant without breading and more evoo than I like to have. Delicious. If you are lucky enough to find the small light-purple eggplants, this makes a beautiful presentation to put one half on each plate.

 

 

 

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