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This elegant side dish is the perfect accompaniment to a roasted leg of lamb and Cabernet Sauvignon.
8 Japanese eggplants
4 tablespoons Jordan Extra Virgin Olive Oil
Sea salt and freshly ground black pepper to taste
1 bunch fresh basil
Pierce eggplants with a fork and grill on high heat for 8-10 minutes, or until completely soft. Immediately plunge into an ice bath and let rest. When cool to the touch, peel from the stem down and place whole eggplants in a sauté pan with olive oil, salt and pepper.
Leave the pan uncovered and place in an oven preheated to 325 degrees for 10 minutes.
Transfer the eggplant to a serving dish and garnish with fresh basil.
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