1/4 cup canola oil
5 cloves garlic, pressed
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon white pepper
In a small mixing bowl combine oil, garlic, paprika, basil, oregano, rosemary, sage, rosemary, sage, salty and sweet peas, lemon juice and white pepper. Mix thoroughly.
Place eggplants in a 9x13 inch dish. Season with lemon juice and pepper. Sprinkle eggplants with paprika mixture. Roll each eggplant in paprika mixture, and place seam-side down on a baking sheet. Pat eggplants with lemon juice mixture, pressing lightly.
Bake uncovered in preheated oven for 1 hour. Check after 45 minutes to see whether eggplants are brown.