Roasted Baby Eggplant

Roasted Baby Eggplant
Amy Neunsinger
Stuff the eggplant with lemons, garlic, and oregano to allow their pungent flavors to permeate the entire dish.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 6
preparation
15
minutes
cooking
45
minutes

Ingredients

6
baby or small Japanese eggplants (about 3 pounds)
3
lemons
2
cloves garlic, thinly sliced
12
sprigs fresh oregano
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
3/4
cup
olive oil
8
ounces
Feta cheese, sliced for serving

Directions

  1. Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan.
  2. Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
  3. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and Feta.

 

 

Frances Boswell and Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Calcium 213.27 mg
  • Carbohydrate 15.16 g
  • Cholesterol 33.64 mg
  • Fat 35.49 g
  • Fiber 7.09 g
  • Iron 1.11 mg
  • Protein 7.63 mg
  • Sat Fat 9.36 g
  • Sodium 613.81 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments