Baked Eggplant Studded with Garlic from The Cooking of South West France by Paula Wolfert

Name: Baked Eggplant Studded with Garlic from The Cooking of South West France by Paula Wolfert
Ingredients: 6 small whole eggplants, each about 5 inches long; 2 tablespoons chopped fresh flat-leaf parsley; ¼ teaspoon Freshly ground pepper; 2 tablespoons Herbes de la Garrigue or herbes de Provence; ½ cup fruity extra virgin olive oil; ½ teaspoon salt; 3 large or 6 small whole garlic cloves, peeled and halved, plus 1 to 1½ teaspoons minced fresh garlic

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Use the youngest, most tender eggplants you can find, allowing one per person. Asian eggplants work beautifully here. Many recipes for eggplant call for sautéing them in oil—delicious, of course,...

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Ingredients

6 small whole eggplants, each about 5 inches long
2 tablespoons chopped fresh flat-leaf parsley
¼ teaspoon Freshly ground pepper
2 tablespoons Herbes de la Garrigue or herbes de Provence
½ cup fruity extra virgin olive oil
½ teaspoon salt
3 large or 6 small whole garlic cloves, peeled and halved, plus 1 to 1½ teaspoons minced fresh garlic