Roasted fairytale eggplant is a simple summer side dish made with olive oil, lemon, salt, and pepper. The small striped eggplants roast until tender and lightly browned, with no peeling or salting needed.
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How I Discovered Fairy Tale Eggplant
During the pandemic, Florida growers had a surplus of fairytale eggplants after demand from the cruise industry disappeared.
They began showing up all over the Keys, and I started cooking with them simply because they were plentiful.
I had never used them before, but after roasting, frying, and photographing dozens of batches, they became one of my favorite varieties.
Their thin skin, creamy texture, and mild flavor make them perfect for this simple roasted eggplant recipe.
Why You'll Love This Recipe
- Ready in about 30 minutes
- No peeling or salting required
- Made with five simple ingredients
- The small eggplants cook quickly and evenly
- Serve them warm, chilled, or at room temperature
- Works as a vegetable side dish or appetizer
- Naturally gluten-free, vegan, and low-carb
What is Fairy Tale Eggplant?
Fairy Tale eggplant is a small variety of eggplant with purple and white striped skin. It has a mild, creamy flavor, thin edible skin, and very few seeds.
Unlike larger globe eggplants, fairytale eggplants don't usually need to be peeled or salted before cooking. Their small size also means they roast quickly and become tender in about 20 minutes.
Fairy Tale eggplants are usually available from midsummer through early fall, with the season often continuing into October in warmer climates.
Roasted fairy tale eggplant is an easy side dish for fish, chicken, steak, or pasta. You can also serve it as an appetizer with yogurt, whipped ricotta, or hummus.
Ingredients
See the recipe card below for amounts and complete instructions.
- Fairytale eggplant: Choose small, firm eggplants with smooth purple and white skin. You do not need to peel them.
- Olive oil: Brush the oil directly onto the cut sides so the eggplant browns without becoming greasy.
- Lemon: The lemon halves roast beside the eggplant and become softer and sweeter. Squeeze the warm lemon over the eggplant before serving.
- Salt and pepper: Simple seasoning allows the mild flavor of the eggplant to come through.
How to Roast Fairy Tale Eggplant
- Preheat the oven to 400°F with a rack in the center. Line a large rimmed baking sheet with parchment paper.
- Rinse the eggplants and dry them well. Cut each eggplant in half lengthwise through the stem.
- Brush the cut sides with olive oil and season with salt and pepper.
- Arrange the eggplants cut side down on a large rimmed baking sheet. Place the lemon halves cut side down beside them.
- Roast for 20 to 30 minutes, or until the cut sides are browned and the flesh is soft when pierced with a fork. Very small eggplants may be ready sooner.
- Transfer the eggplant to a serving platter. Squeeze the roasted lemon over the top and serve warm or at room temperature.
Top Tips
- Dry the eggplants well after rinsing so they roast instead of steam.
- Cut them in half lengthwise, right through the stem.
- Place the eggplants cut side down for better browning.
- Do not crowd the pan. Leave a little space between each piece.
- Check smaller eggplants early since they may cook faster.
Serving Suggestions
Serve roasted fairytale eggplant warm or at room temperature with a squeeze of roasted lemon.
It makes an easy side dish for fish, chicken, steak, or lamb. You can also serve it as an appetizer with tzatziki, sour cream, Greek yogurt, whipped ricotta, or hummus.
For a simple platter, add fresh herbs, feta cheese, olives, and warm pita.
Perfect Pairings
Roasted fairy tale eggplant pairs well with chicken, fish, and other simple main dishes.
More Baby Eggplant Recipes
Try these other baby eggplant recipes:
FAQ
Yes. Baby eggplants can be used in many recipes that call for larger eggplant. Their skin is thinner and tender, so there is no need to peel them. They are also mild and usually do not need to be salted before cooking.
Store unwashed baby eggplants in a plastic bag or the crisper drawer in the refrigerator for up to 5 days. Store cooked eggplant in an airtight container in the refrigerator for up to 3 days.
No. Fairytale eggplant has thin, tender skin that is edible after roasting.
The eggplant is ready when the cut sides are lightly browned and the flesh is soft when pierced with a fork.
Roasted Fairytale Eggplant
Ingredients
- 1 pound fairytale eggplants (or any variety of small eggplant shaped like an egg)
- 2 tablespoons olive oil
- 1 lemon, halved
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Rinse the eggplants and dry them well. Cut each eggplant in half lengthwise, right through the stem.
- Brush the cut sides with olive oil and season with salt and pepper.
- Arrange the eggplants cut side down on the prepared baking sheet. Place the lemon halves cut side down beside them.
- Roast for 20 to 25 minutes, or until the cut sides are lightly browned and the flesh is soft when pierced with a fork. Check very small eggplants a few minutes early.
- Transfer the eggplants to a serving platter. Squeeze the roasted lemon over the top and serve warm or at room temperature.
Notes
- Dry the eggplants well so they roast instead of steam.
- Leave a little space between each piece.
- Serve with tzatziki, hummus, whipped ricotta, or sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
