Baked Japanese Eggplant With Herbs

Baked Japanese Eggplant With Herbs

Serves 6 to 8

1/2 cup “chopped” fresh parsley
1/3 cup extra virgin olive oil
4 “small” Japanese eggplants (sliced in half lengthwise)
2 “minced” garlic cloves
2 “finely chopped” shallots
2 tablespoons “chopped” fresh basil
2 tablespoons grated parmesan cheese
Fresh ground pepper (1/4 teaspoon)

Preheat oven to 350°F

After slicing the eggplants, slightly prick the outside flesh to allow the herbs to be absorbed or to penetrate. Then, in a roasting pan, place the eggplant face-up.

Prepare a paste-like mixture in a bowl by simply placing all the ingredients in the bowl and mixing. Spread the paste evenly on top of the eggplant halves.

This dish will take between 40 to 45 minutes to bake or until the eggplant is tender and appears lightly browned.

Diva Tip:

• Typically, small Japanese eggplants are found only during the spring and summer months of each year. This dish is a perfect compliment to my lamb recipes.strong>

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