Argh! The Victory Garden cookbook is out of print again. It will come back in print, but right now used copies are hella overpriced.
Baby Eggplant with Herbs
3 lb eggplant
2 tsp finely chopped garlic
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup freshly chopped herbs (such as basil or dill)
Wash eggplants, remove caps, and cut into chunks. Salt and let drain for 30 min. Pat dry and place in a baking pan. Mix garlic into oil and drizzle over the eggplants. Bake in a preheated 400 degree oven until the eggplants are browned and tender. Cool slightly in a bowl before tossing with vinegar, pepper and herbs.
Eat leftovers the next day cold over cold pasta with a little Parmesan cheese.
What’s your favorite way to eat eggplant? (#1 says: Baba ganoush!) (#2 says: garlic eggplant from the delivery Chinese place in California that I crave!!!)