|Long eggplants||4 Medium|
|Garlic||2 Clove (10 gm), peeled|
|Extra virgin olive oil||1|
1 Preheat the oven to 350°F.
2 Lightly oil a roasting pan.
3 Trim off the eggplant stalks.
4 Cut them lengthwise in half, and make deep intersecting cuts in the exposed flesh to form a lattice design.
5 Season the prepared eggplants with salt and freshly ground pepper.
6 Sprinkle with the finely minced garlic, pressing it down into the deep cuts in the flesh.
7 On the prepared cookie sheet, arrange the eggplants, cut sides up, in a single layer.
8 Sprinkle the cut surfaces with olive oil.
9 Bake for about 35 minutes or until the eggplants are tender and are lightiy browned on the surface.
10 Serve at once.