Roasted Fairytale Eggplant Recipe

Baby Fairytale Eggplants with basil and sour cream dressing.

Roasted Fairytale Eggplant Recipe

Baby Roasted Fairytale eggplants can be effortlessly roasted in the oven to make a distinctive appetizer or side dish ready to serve in just 30 minutes.

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Side Dish

Cuisine American

Servings servings

Calories 98.3 kcal

Ingredients

1 pound Fairytale eggplants (or any variety of small eggplant shaped like an egg)
2 tablespoons olive oil
1 lemon, halved crosswise
salt
pepper

Instructions

Preheat the oven to 400°F (200°C) with the rack set in the center of the oven.
Rinse and pat dry the eggplants with paper towels. Slice each striped eggplant in half lengthwise, through the stem.
Arrange the slices on a baking sheet with the cut side up. Brush olive oil over the cut side and season with salt and pepper. Place the lemons on the baking sheet face down.
Roast for 20-30 minutes or until the eggplant is golden brown and tender, flipping once after 10 minutes. The lemons do not get flipped.
Remove from the oven and let cool slightly before serving.

Notes

FOR A QUICK DIP:

Place a cup of sour cream, ricotta, or Greek yogurt in a small bowl. Drizzle with honey and garnish with fresh basil leaves or Italian-leaf parsley. Serve with a patter of baby eggplants. You can sprinkle flaky sea salt over the platter before serving.

STORAGE:

Store small round eggplants in a plastic bag in the refrigerator for up to 5 days, or leave them on the countertop where they will remain fresh for 3 to 5 days. Once cooked, store the eggplant in an airtight container in the refrigerator for one or two days.

OTHER ROASTED BABY EGGPLANT RECIPES:

Nutrition

Calories: 98.3kcalCarbohydrates: 9.3gProtein: 1.4gTotal Fat: 7.3gSaturated Fat: 1gSodium: 148.3mgPotassium: 298.4mgFiber: 4.2gSugar: 4.7gNet Carbohydrates: 5.1g

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