Roasted Baby Eggplant Poppers

Roasted Baby Eggplant Poppers are a delicious, colorful addition to any dinner plate and can also be an attractive appetizer. Mini eggplants are simple to prepare, and delicious to eat, and I promise you won't be able to stop at one! This dish is simple to make and full of flavor. Plus, it's high in fiber and low in calories, making it the perfect choice.

How to Select and Store Baby Eggplant

Baby eggplant, also called Indian eggplant, range in size from about 2 to 4 inches long. They are sweeter than large Italian eggplants and average 8 pieces per pound.

Select unblemished eggplants that are even in size, so they cook at the same rate.

If you are roasting a batch of baby eggplants of various sizes, you can remove them from the pan as they are finished. Just keep an eye on the pan, so the little ones don't burn.

Store eggplant at room temperature for one or two days. You can also store them in the refrigerator for 3 to 4 days, loosely wrapped in a plastic bag.

How Big is a Baby Eggplant?

The little eggplants are about the size of a large egg.

Where Do I Get Little Eggplants?

If you have a big fruit store where you live, they might have them in summer and fall. I've never seen them in Publix, my grocery store, I got these at the Farmer's Market at MM 100 on Overseas Highway in Key Largo.

You can check your local specialty food or gourmet shop. Sometimes Indian grocery stores have them in stock.

What You Need to Roast Baby Eggplant

• Baby eggplants
• Olive oil
• Garlic
• Salt
• Pepper
• Lemon
• Parsley

Roasting Small Eggplants

Make sure to wash each eggplant, paying careful attention to the area around the stem which might have debris around it.

• Adjust oven rack to middle position and heat oven to 400 degrees Fahrenheit. 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 and fresh herbs.

How to Prepare Garlic For Roasting

I like to add cloves of fresh garlic to my vegetables for roasting. When roasted, garlic is very sweet and brightens any dish.

You can take a head of garlic and separate it into cloves, discarding the excess papery skin.

The garlic can be prepared two ways:

• One, you can separate the cloves and scatter them around the eggplant unpeeled. When they are roasted, the cloves will slip right out of their skins.
• The second option is to peel each clove by placing them on a flat surface and pressing down on each one with the side of a large chef's knife. The skins will come right off.

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.

Serving Suggestions

Don't know what to serve with these? Little Eggplants can be served with steak, chicken, fish, and salads. Try these recipes:

• Pan Fried Yellowtail Snapper
• Lemon Basil Roasted Chicken
• Florida Keys Blackened Swordfish
• Pan Seared Chicken Breasts
• Sauteed Skirt Steak

Roasted Baby Eggplant Poppers are a very easy dish to make. Using the same technique, you can roast all your vegetables. Check out our Vegetables Recipes archives for more Roasted Vegetable Recipes.

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