roasted eggplant with herbs

I found this recipe for roasted eggplant with herbs via a cooking light email

it sounded tasty {and vegetarian!} so I thought I'd give it a go

4 small eggplants (about 13 ounces)

2 1/2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

1/3 cup chopped fresh basil

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh rosemary

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 1 1/2 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 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.

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

and now for a photo montage....

eggplant!

olive oiled up

first round of baking

and my finished product*** I would like to note that I adapted the herbs to use what I had on hand which included basil, rosemary and a mediterranean mix


{and for the record... the way theirs looked}



It was pretty darn tasty! both my chicklets loved it- the flavor and texture were spot on. I did make the comment that next time I would take off the peel and puree it into a dip of some sort.overall I give it a solid thumbs up!