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    Home » Recipes » Vegetables

    Roasted Baby Eggplant Poppers

    May 26, 2022 by Felice Kaufman Leave a Comment

    roasted_baby_eggplant_poppers

    Roasted Baby Eggplant Poppers are a delicious, colorful addition to any dinner plate and can also be served as an attractive appetizer. They are many with mini eggplants, simple to prepare, vegan, and delicious to eat, and I promise you won't be able to stop at one!

    Jump to Recipe Print Recipe
    roasted baby eggplant on plate with lemon

    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.

    Baby Eggplant

    How to Prepare the Roasted Mini Eggplants

    Wash each eggplant, paying careful attention to the area around the stem which might have debris around it. I halved each eggplant, cutting each one lengthwise right next to the stem.

    For the garlic, you have two options.

    • 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. Slice the woody end off of each clove after peeling.

    Brush the cut side of the eggplant with olive oil (you can also use avocado oil or coconut oil) and season generously with salt and pepper.

    Depending on the eggplant's size, roast for 25-35 minutes until tender and golden brown.

    how_to_roast_baby_eggplant

    Can I eat the skin of a baby eggplant?

    Absolutely! Just pop the whole thing in your mouth and toss the stem. They're delicious!

    You may also like:

    • Roasted Sweet Potatoes
    • The Best Roasted Garlic Cauliflower
    • James Beard's Zucchini Frittata
    roaste baby eggplant with garlic

    Roasted Baby Eggplant Poppers

    Cooking in The Keys
    Roasted Baby Eggplant Poppers are a delicious, colorful addition to any dinner plate and can also be served as an attractive appetizer. They are simple to prepare and delicious to eat and I promise you won't be able to stop at one!
    2
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 81.4 kcal

    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 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.

    Nutrition

    Calories: 81.4kcalCarbohydrates: 10.3gProtein: 1.6gTotal Fat: 5gSaturated Fat: 0.7gSodium: 391.5mgPotassium: 316.4mgFiber: 4.4gSugar: 4.9g

    Nutrition Information

    The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.

    Tried this recipe? Please share it!Mention @cookinginthekeys or tag #cookinginthekeys
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    Hi! I'm Felice Kaufman. Join me on my culinary adventure in Key Largo, Florida, where I eat, cook, shop, and travel for fresh fish, fruit, vegetables, and more!

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