Food Recipes Roasted Baby Eggplant 3.8 (276) 4 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Frances Boswell Frances Boswell Frances is a seasoned chef, recipe developer, and food stylist with more than 20 years of experience. Highlights: * Started working in restaurants at 15 years old * First food media job was an entry-level role at Martha Stewart Living, where she worked up to the role of food editor * Former Real Simple food director * Bylines include Everyday Health, Gourmet, The New York Times, Food & Wine, and more Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Stuff the eggplant with lemons, garlic, and oregano to allow their pungent flavors to permeate the entire dish. Get the recipe: Roasted Baby Eggplant. Photo: Amy Neunsinger Hands On Time: 15 mins Total Time: 45 mins Yield: 6 serves Jump to Nutrition Facts 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 ½ teaspoon freshly ground black pepper ¾ cup olive oil 8 ounces Feta cheese, sliced for serving Directions 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. 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. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and Feta. Print Nutrition Facts (per serving) 393 Calories 36g Fat 15g Carbs 8mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 393 % Daily Value * Total Fat 36g 46% Saturated Fat 9g 47% Cholesterol 34mg 11% Sodium 614mg 27% Total Carbohydrate 15g 6% Protein 8g Calcium 213mg 16% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.