Herb-marinated Baked Eggplant Slices
Preparation Time: 10 minutes
Cooking Time: 20 minutes
3 Tbsp. Olive oil
1 garlic clove, crushed
1 eggplant, trimmed, peeled and sliced
1/2 tsp. Dried rosemary
1/4 tsp. Dried thyme
1/4 tsp. Dried oregano
1/4 tsp. Sea salt
Fresh ground pepper
1 - 2 Tbsp. Red wine vinegar
Preheat oven to 425 F. Combine 2 tablespoons of the oil and the garlic in a small bowl. Lightly brush both sides of eggplant with garlic/oil. Arrange in a single layer on a non-stick baking sheet. Combine the rosemary, thyme, oregano and salt in a small bowl; sprinkle the top of each eggplant slice evenly with herbs. Add ground pepper.
Bake eggplant until browned and tender, turning the slices once, about 10 minutes per side. Whisk the remaining 1 tablespoon oil and the vinegar until blended; sprinkle on the eggplant. Serve warm.
Source: Simmons, Fresh and Fast.