Type of dish: Main Dish, Side Dish

2 eggplants (1 1/2 lbs total), ends trimmed, cut crosswise into 3/4″ slices
2 teaspoons salt
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh mint
1/2 teaspoon dried oregano
1 small clove garlic, minced
freshly ground pepper, to taste

Sprinkle eggplant with salt and drain in a colander for 30 minutes.

Preheat oven to 450° F. Lightly coat 2 baking sheets with nonstick cooking spray.

Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn eggplant over and bake for 5 minutes longer, or until golden brown and tender.

Stir together oil, vinegar, mint, oregano, and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.

Recipe courtesy of Gazy Brothers Farm