Roasted Mini Eggplants
Yeah, you really do need mini eggplants for this dish. Sorry, guys. Try your farmers market in the summer. Or Whole Foods.
10-15 mini eggplants
2 cloves garlic
about 30 leaves of basil, preferably smallish
Use a knife to make a slit from the tip of the eggplant all the way almost all the way up to the stem. You want to leave the stem comfortably intact, so don't get super-close to it.
Use a pastry brush or paper towel to coat a glass baking dish with oil. (You'll need a dish large enough to comfortably hold all of your eggplants.) Then pour a few tablespoons of oil into a cup or shallow dish. You'll use that to brush on the eggplants.
Working with one eggplant at a time, brush the insides and outsides generously with olive oil. Sprinkle a bit of salt and pepper on the inside of the eggplant. Slip in a garlic clove or two, plus one or two basil leaves. As you go, lay each eggplant in the oiled dish.
When you're done, sprinkle some salt and pepper over the eggplants.
Bake for about 30 minutes, until the eggplants look warm through and are beginning to soften. Serve warm or at room temperature.