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.
Midsummer through the first frost is the ideal time for eggplant, and the baby varieties offer a little something special where this edible berry is concerned.
Though commonly used as, and therefore considered, a vegetable, eggplants are technically a fruit in the nightshade family. Another fun fact: In the UK, Ireland, and other parts of Europe, eggplants are known as aubergines.
And though their full size counterparts have their place, as in this hearty, healthy, scrumptious Eggplant Supper Soup, the miniature versions have thinner skins and are less bitter and more tender, making them even more appealing to cook and eat.
What’s more, baby eggplants require little in the way of prep. No need to salt them to coax out excess moisture, and they are well suited to roasting whole. The bite-size (sometimes two bite) gems are also a good source of fiber and beneficial nutrients, and they are versatile enough to pair with a wide variety of ingredients and cuisines. Thanks to its hearty texture, some people even enjoy eggplant as a meat substitute.
My favorite way to serve roasted baby eggplants is with marinara sauce. If cherry tomatoes are at their peak, this Roasted Cherry Tomato Sauce offers a match made in heaven as far as I’m concerned.
Divine as that simple pairing is, it’s ripe for building upon. For instance, who needs meatballs? Make the baby eggplant-marinara combo a pasta sauce. Or serve it over rice. Chicken and fish offer complementary protein additions, as do white beans. Add greens if you like.
Eggplant’s flavor also pairs well with other vegetables, like zucchini, mushrooms, onions, and peppers. More broadly, eggplant complements Italian, Mediterranean, Middle Eastern, and even Asian flavors, as well as ingredients like basil, oregano, sesame, cumin, garlic, and yogurt.
Any variety of baby eggplant may be used in this recipe. The baby eggplants pictured here are fairytale eggplant, a popular heirloom variety known for its long, slender, dwarf size and striped purple and white skin. They are tender, not at all bitter, and the flesh is nearly seedless. The plants are also high yielding.
If the eggplants are greater than an inch at their widest point, I slice them in half. Otherwise, I keep them whole. Note that the seasonings don’t always stick as well to the rounded sides with slippery skins. Not to worry, an extra pinch may be added upon serving, if needed.
While simply seasoning with salt and pepper is really all you need, I often add a sprinkle of Italian seasoning or oregano, which plays into the Italian side of things. That said, eggplant pairs well with cumin, za’atar, sumac, and several other spices, which I mention in the recipe notes. Feel free to experiment.
A dark-coated baking sheet enhances browning; the same applies for roasting cut-side down. If the eggplant are tender but not brown, and you’d like more caramelized color, simply flip the cut sides up and broil on the top rack for a minute or two, watching closely so as not to burn.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Roasted Baby Eggplants
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
- 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.)
- 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.
- 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.
- Enjoy with marinara sauce and a sprinkle of Parmesan cheese, if desired.
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