3 pounds small oriental-type eggplants (4-6 ounces)
3 teaspoons salt
2 teaspoons finely chopped garlic
1/2 cup olive oil
1/3 cup sherry or red wine vinegar
freshly ground black pepper
1/2 cup fresh basil leaves, cut into shreds
Wash eggplant, remove caps and cut into quarters or cut in half. Sprinkle with salt and let drain for 30 minutes. Rinse and pat dry with paper towels.
Spread pieces in a single layer on a baking sheet, cut sides up.
Mix garlic and oil, and drizzle over eggplants. Bake 30 minutes until the eggplants are brown and tender. Cool slightly.
Rinse basil leaves. Stack leaves and roll into a scroll. Cut across into thin shreds. Set aside.
Place the eggplants in a large bowl and drizzle with vinegar, add basil shreds and toss.
Serves 4 to 6
Hmmm... The recipe doesn't tell at what temperature to bake the eggplant. I'll have to experiment... April, Location not stated.