Baked Eggplant - cooking recipe

Ingredients

4 eggplant (about 3/4 lb. each)
1/2 c. olive oil
2 tsp. salt
1 tsp. pepper

Preparation

Wash and dry eggplant; remove stems.
Leave eggplant whole and unpeeled.
Make a slit the length of each eggplant only to the center, not completely through the other side.
In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil.
Place eggplant in dish. Bake at 375\u00b0 about 30 minutes or until tender.
Makes 6 to 8 servings.