Slice them hasselback-style: make cuts across the eggplant every 0.5–1 cm, cutting about 80% through (don’t cut all the way!).
Place them on a baking tray lined with parchment paper or lightly oiled.
Season:
In a small bowl, mix olive oil, minced or thinly sliced garlic, herbs, salt, and pepper.
Using a spoon or brush, spread the mixture all over the eggplants and inside the slits.
Bake:
Cover the tray with foil and bake for 25 minutes.
Remove the foil and bake for another 15–20 minutes, or until the eggplants are soft and the tops are nicely browned.
Optional toppings:
You can sprinkle some grated cheese or breadcrumbs in the last 10 minutes of baking for a crispy or cheesy finish.
Garnish with chopped fresh parsley or cilantro before serving.
Serving Suggestions:
Serve as a side dish, or even as a vegetarian main course with rice, couscous, or a salad.
Great with yogurt or tahini sauce on the side.
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