Oven Roasted Baby Eggplant Poppers are a delicious and colorful addition to any dinner plate and can also be an attractive hot appetizer.
Roasting little eggplants with simple seasonings such as extra-virgin olive oil, salt and pepper, and garlic results in a tender vegetable that is beautifully caramelized.
Jump to:
- What Are Baby Eggplants?
- How to Select and Store Baby Eggplant
- How Big Is a Baby Eggplant?
- Where Do I Get Little Eggplants?
- Ingredients
- How To Cook Baby Eggplant in The Oven
- How to Prepare Garlic For Roasting
- Storage and Reheating
- What Goes with Baby Eggplant?
- How To Garnish Baby Eggplant Poppers
- Key Takeaway
- FAQ
- "📖 Recipe"
What Are Baby Eggplants?
According to a Reader's Digest article, Is Eggplant a Fruit or a Vegetable?, eggplants are considered fruits because of their growth process. Fruits originate from a plant's flower and they have seeds, while vegetables are other parts of the plant such as roots, stems, or leaves.
Belonging to the nightshade family, baby eggplants share this botanical classification with tomatoes and potatoes. These eggplants offer several health benefits, being rich in antioxidants and fiber (three grams per cup), promoting gut health, and aiding in blood sugar regulation. Additionally, they contain notable amounts of manganese, folate, potassium, and vitamins K and C.
The aubergine, known as eggplant in French or brinjal in India, is generally smaller in size compared to standard eggplants, featuring a tender texture and a slightly sweeter flavor.
Baby eggplants come in various shapes and colors, including elongated or round shapes, and shades of purple, white, or striped varieties.
They are commonly used in a variety of cuisines, including Mediterranean, Indian, and Middle Eastern dishes, and can be roasted, grilled, sautéed, or used in stews and curries.
How to Select and Store Baby Eggplant
Baby eggplants, also known as Indian eggplant or mini eggplants, typically range from 2" to 4" long and are sweeter than larger Italian eggplants. On average, there are about 8 pieces per pound.
When selecting baby eggplants, choose unblemished and even in size to ensure they cook evenly. Look for even shiny eggplants, as dull skin may indicate overripeness.
For storage, baby eggplants should be kept at room temperature for one to two days. You can also store them in the refrigerator for up to a week in a plastic bag. Depending on their freshness, they may last even longer than a week.
How Big Is a Baby Eggplant?
The little eggplants are about the size of a large egg.
They typically measure about 2 to 4 inches (5 to 10 cm) in length.
Where Do I Get Little Eggplants?
If you have a large fruit store in your area, they might carry them in summer and fall.
Although I can easily find the typical big purple Italian eggplants at my grocery store, I've never seen the small variety there.
I found these at the Farmer's Market at Mile Marker 100 on Overseas Highway in Key Largo, if you happen to be in the area. Sometimes, I also find them at the large Homestead farmers market on US1.
Additionally, check your local specialty food or gourmet shop. Indian grocery and Asian market stores sometimes stock them.
Ingredients
- Baby purple eggplants
- Extra virgin olive oil or avocado oil
- Fresh garlic
- Kosher salt
- Black pepper
- Lemon wedges for serving
- Chopped flat-leaf or curly parsley
How To Cook Baby Eggplant in The Oven
Thoroughly wash each eggplant, particularly focusing on the area around the stem, where debris may be trapped in the crevices. If desired, you can cut off the stem before use.
- Adjust the oven rack to the middle position and heat the oven to 400°F. Prepare a baking pan with a sheet of parchment paper.
- Cut each eggplant in half lengthwise and place on the sheet pan with the cut side up.
- Scatter garlic around the eggplant.
- Brush the flesh of each eggplant and the garlic with olive oil. Season with salt and pepper. Turn over each eggplant (face down) on the pan.
- Roast for 25-35 minutes or until tender throughout.
- Scatter fresh herbs over the top. Serve hot or room temperature with lemon wedges.
Note: When roasting a batch of baby eggplants with different sizes, remove the smaller ones from the pan as they finish cooking to avoid burning and overcooking.
How to Prepare Garlic For Roasting
Adding cloves of fresh garlic to roasted vegetables enhances their flavor, as roasted garlic becomes sweet and brightens any dish.
There are two methods to prepare the garlic:
- Separate the cloves and scatter them around the eggplant unpeeled. After roasting, the cloves will easily slip out of their skins.
- The second option is to peel each clove by placing it on a flat surface and pressing down on it with the side of a large chef's knife. The skins will come off easily.
Be sure to slice the woody stem off of each clove with a paring knife.
TOP TIP: Make sure you roast the eggplants with the cut side down so the flesh gets golden brown.
Storage and Reheating
Once the roasted baby eggplant poppers have cooled completely at room temperature, store them in an airtight container or wrap them tightly with plastic wrap before refrigerating for up to 3 days.
For reheating, arrange the leftover eggplant poppers on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Alternatively, to reheat on the stove, heat a skillet over medium heat and add a small amount of olive oil. Place the roasted baby eggplant poppers in the skillet and cook for a few minutes on each side until heated through.
What Goes with Baby Eggplant?
For a great meal, these babies go with fish, steak, and chicken.
These main courses are my top picks:
- Pan Fried Yellowtail Snapper
- Lemon Basil Roasted Chicken
- Florida Keys Blackened Swordfish
- Crispy Pan Fried Mahi Mahi Recipe
- Air Fryer Snapper
- Gluten-Free Pan-Fried Turkey Cutlets
- Oven Roasted Mahi Mahi
- Pan Seared Chicken Breasts
- Sauteed Skirt Steak
Try our collection of baby eggplant recipes including Baby Eggplant Parmigiana and Traditional French Ratatouille, both made with little eggplants.
Also, we have a recipe for Roasted Fairytale Eggplants with Lemon, that features tiny striped eggplants. The dish is beautiful and has a tangy lemon sour cream dipping sauce to go with it.
To explore more oven-roasted vegetable recipes, you can find a variety of options in our roasted vegetable recipe collection.
How To Garnish Baby Eggplant Poppers
For serving, compose small plates with one of the following toppings.
- Citrus: For the most contrast, serve the purple poppers with lemon wedges and grated lemon zest.
- Greens: Instead of parsley, try a sprinkle of fresh whole basil leaves for a burst of color. You can also add a small handful of microgreens to each small plate.
- Oranges: Top with orange zest.
- Red peppers: Roasted peppers would make a great topping or addition to a small plate side dish.
- Parmesan Cheese: Grate or sprinkle Parmesan cheese for a savory, nutty flavor.
- Balsamic Glaze: Drizzle a balsamic glaze over the poppers for a sweet and tangy finish.
- Dips and Sauces: Serve the poppers with a side of dipping sauce such as marinara, tzatziki, hummus, or aioli for added flavor and creaminess.
- Edible Flowers: For an extra decorative touch, garnish the poppers with edible flowers such as nasturtiums, pansies, or borage flowers.
Key Takeaway
Versatile and delicious, roasted baby eggplant poppers make a perfect addition to any meal. Their tender texture and rich flavor elevate them to an ideal side dish or appetizer option.
Whether seasoned simply with salt and pepper or jazzed up with your favorite herbs and spices, these bite-sized treats are sure to please even the pickiest of eaters.
This recipe uses delicately seasoned tiny eggplants roasted alongside whole cloves of garlic, finished with a sprinkle of fresh parsley.
While shopping for baby eggplants at a farmer's market or specialty store, try to get similarly sized fruits so they roast at the same rate. If some are two ounces and others are larger, remove each from the pan as they finish cooking to avoid burning.
Plus, packed with nutrients like fiber, vitamins, and antioxidants, they're as healthy as they are tasty.
Store the poppers in an airtight container and use within 2-3 days. They can be reheated in the microwave or a small skillet with a bit of olive oil.
Garnish the eggplant poppers with grated lemon or orange zest for color. Parmesan cheese, balsamic glaze, tzatziki, and hummus all make wonderful saucy toppings.
Be sure to give this delicious dish a try at your next dinner gathering or weeknight meal, and don't forget to share your feedback with us. We'd love to hear how it turns out!
This dish is suitable for vegans, vegetarians, and those following dairy-free, soy-free, and gluten-free diets. The poppers have 5.8g net carbs and 81 calories per serving.
FAQ
Tiny eggplants typically measure about 2 to 4 inches or 5 to 10 cm in length. Each one weighs approximately 2 oz. (56g), making them significantly smaller than a medium eggplant, which weighs about 500 grams and is similar in size to a chicken egg.
Tiny eggplants have fewer seeds and less bitterness than larger varieties so salting is unnecessary for small eggplants.
Yes, you can eat the skin of tiny eggplants. The eggplant is small and when boiled or roasted, the entire plant is tender and golden brown.
Yes, small eggplants are great to eat. They're tender, have fewer seeds, and are used in various cuisines including Italian, Middle Eastern, and Asian cooking. They can be grilled, roasted, stir-fried, or used in stews and curries. Look for firm, shiny ones without blemishes for the best flavor and texture.
"📖 Recipe"
Roasted Baby Eggplant Poppers
Ingredients
- 1 ½ pounds baby eggplant about 12 pieces, rinsed and dried
- 2 tablespoon olive oil
- 1 head of garlic* separated into cloves, peeled
- 1 teaspoon pink Himalayan salt
- freshly ground black pepper
- 2 lemons quartered
- 2 tablespoon fresh parsley or basil roughly chopped
Instructions
- Adjust the oven rack to the middle position and heat the oven to 400°F. Prepare a baking pan with a sheet of parchment paper.
- Cut each eggplant in half lengthwise and place on the sheet pan with the cut side up. Scatter garlic around the eggplant.
- Brush the flesh of each eggplant and the garlic with olive oil. Season with salt and pepper. Turn over each eggplant (face down) on the pan.
- Roast for 25-35 minutes or until tender throughout.
- Scatter fresh chopped parsley over the top. Serve hot or room temperature with lemon wedges and fresh herbs.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.