1. Preheat oven to 425°
2. Slice eggplant in half the long way using paring knife. Cut flesh of eggplant in hash tag patter (#) and place on sheet pan.
3. Mix all other ingredients into small bowl.
4. Using spoon smear herb mixture into cracks of eggplant flesh, sprinkle salt and pepper and roast until golden brown. If you are uncertain how much mixture to use, our recommendation when it comes to spices and herbs is always MORE is better.