Roasted Fairytale Eggplant
Roasted fairytale eggplant is a simple 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 required.
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.
Nutrition
Calories: 94.5kcalCarbohydrates: 8gProtein: 1.3gTotal Fat: 7.3gSaturated Fat: 1gSodium: 293.4mgPotassium: 280.1mgFiber: 3.8gSugar: 4.3g
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