Eggplant Provençal in Roasted Tomatoes

Ingredients

• 1 large or 2 small eggplant, halved lengthwise
• 3 tablespoons extra virgin olive oil, plus a few drops for oiling the baking sheet
• 1 teaspoons herbes de Provence
• Kosher salt and freshly ground black pepper
• 4 medium-size ripe tomatoes
• 4 cloves Oven-Roasted Garlic
• Extra virgin olive oil, to drizzle over tomatoes
• Kosher salt and freshly ground black pepper
• 2 tablespoons coarsely chopped parsley

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag