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HEAT oven to 500 degrees F.
MAKE small slits in the skin of 5-6 small eggplants
INSERT slivered cloves of garlic into the slits and CUT in half lengthwise
LINE a large baking pan with foil and spray (or coat with a brush) with olive oil
PLACE eggplant and 10-12 small carrots on baking pan and generously brush vegetables with olive oil and SPRINKLE with Herbs de Provence or Thyme, SEASON with salt and pepper
BAKE in hot 500 degree oven for 40 minutes
LAYER over a platter of mixed greens that have been tossed with a vinaigrette dressing