Roasted Baby Eggplants
These roasted baby eggplants are made with small, round Indian eggplants, garlic, olive oil, lemon, and fresh herbs. They turn tender and caramelized in 35 minutes for an easy appetizer or vegetable side dish.
Ingredients
- 1 ½ pounds small round Indian eggplants, about 12 pieces, 2 to 4 inches each, rinsed and dried
- 2 tablespoons olive oil
- 1 head of garlic, separated into cloves, peeled
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 lemons, quartered
- 2 tablespoons 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) in the pan.
- Roast for about 25 minutes or until tender.
- Scatter fresh chopped parsley over the top. Serve hot or at room temperature with lemon wedges and fresh herbs.
Notes
Storage and Reheating: Allow 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. Add the roasted baby eggplant poppers to the skillet and cook for a few minutes per side, until heated through.
Nutrition
Calories: 81.2kcalCarbohydrates: 10.3gProtein: 1.6gTotal Fat: 5gSaturated Fat: 0.7gSodium: 391.5mgPotassium: 318.5mgFiber: 4.4gSugar: 4.7g
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