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With their caramelized exterior and velvety insides, these bite-size eggplants are melt-in-your-mouth delicious. Serve with marinara for an especially irresistible side dish.

Roasted Baby Eggplants

With their golden, caramelized exterior and velvety insides, these roasted mini eggplants are as easy as they are melt-in-your mouth delicious. Serve with your favorite marinara and a dusting of Parmesan cheese for an irresistible side dish that hints at eggplant Parm.
Yield: 4-6 servings
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 1 pound (2 lightly rounded pints) baby (fairy) eggplants 
  • 1 tablespoon (14ml) olive or avocado oil
  • ½ teaspoon kosher salt and several hearty grinds of the pepper mill
  • ½ teaspoon dried Italian seasoning (could use oregano; see notes for more options)
  • Optional for serving: marinara sauce (Roasted Cherry Tomato Sauce is delicious too!), grated Parmesan cheese

Instructions

  1. Preheat the oven to 425℉ and spray or brush a baking sheet with oil. If the eggplant are smaller than an inch in diameter at their widest point, you can leave them whole. Otherwise, cut in half lengthwise. (Note: The seasonings stick better to the cut sides, so an extra pinch of salt and pepper may be warranted upon serving if left whole.)
  2. In a large bowl or directly on the baking sheet, drizzle the olive oil over the eggplants. Sprinkle with the salt, pepper, and Italian seasoning, and toss to evenly coat. Arrange the eggplant in an even layer on the baking sheet with cut sides facing down. Bake until tender and the bottoms are golden, about 15 minutes.
  3. Helpful hints: Browning happens faster on a dark colored baking sheet. If the eggplants are tender but not brown and you'd like some color, flip so the cut sides face up and broil on the top rack for 1-2 minutes, or until golden to your liking, watching closely so as not to burn. Note that, however brown they are, the texture will be more creamy than crisp.
  4. Enjoy with marinara sauce and a sprinkle of Parmesan cheese, if desired.

Notes

Mix up the flavor: Eggplant pairs well with traditional Italian seasoning, and also with Middle Eastern and Indian flavors. Feel free to experiment with the likes of cumin, curry, za'atar, coriander, smoked paprika, sumac, and garlic. 
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