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Rosemary-infused Eggplant

Yield 2 1/2 cups


  • 3 Japanese eggplants (about 1 pound)
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon coarsely chopped fresh rosemary

How to Make It

  1. Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.

  2. Place eggplant in a single layer on a baking sheet.

  3. Combine olive oil, garlic, and rosemary. Set aside.

  4. Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.

  5. Toss hot eggplant slices with oil mixture. Let stand 1 hour. Serve on toasted baguette slices.

  6. Note: To toast baguette slices, place bread slices in a single layer on baking sheets. Bake at 350º for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.