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!
1 ½pounds baby eggplant about 12 pieces, rinsed and dried
2tablespoonolive oil
1head of garlic*separated into cloves, peeled
1teaspoonpink Himalayan salt
freshly ground black pepper
2lemonsquartered
2tablespoonfresh parsley or basilroughly 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
How to Prepare Garlic For Roasting Alongside the EggplantPeel each clove by placing it 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.Storage and ReheatingAllow the roasted baby eggplant poppers to cool completely at room temperature. Once cooled, transfer them to an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3 days.To reheat, 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.On the stove, heat a skillet over medium heat and add a small amount of olive oil or cooking spray. Place the roasted baby eggplant poppers in the skillet and cook for a few minutes on each side until heated through.Garnish for Eggplant Poppers
Enhance the eggplant poppers by sprinkling them with grated lemon or orange zest to add vibrant color. For saucy toppings, consider options like Parmesan cheese, balsamic glaze, tzatziki, or hummus, all of which complement the dish beautifully.
Nutrition Facts
Roasted Baby Eggplant Poppers
Amount per Serving
Calories
81.2
% Daily Value*
Total Fat
5
g
8
%
Saturated Fat
0.7
g
4
%
Sodium
391.5
mg
17
%
Potassium
318.5
mg
9
%
Carbohydrates
10.3
g
3
%
Fiber
4.5
g
19
%
Sugar
4.9
g
5
%
Protein
1.6
g
3
%
Net Carbohydrates
5.8
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
81.2
Net Carbohydrates
5.8
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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