Roasted Eggplants With Herbs

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4 small eggplants (about 13 ounces)

2 1/2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

1/3 cup chopped fresh basil

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh rosemary

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