I forget about eggplant. Every week I buy loads of veggies but always forget about eggplant. This week I saw these little baby eggplants screaming in cuteness for some culinary attention and just had to get them and figure it out later. We always have tons of squash and the like here, but eggplant requires a different kind of flavor profile and treatment. I kept it simple this time around and these little buggers were just so tender and succulent. Super easy, pretty healthy and incredibly satisfying, this recipe is a keeper for those busy weeknights when you’re tired but still want real food.
What do you do with your eggplant?
Roasted Baby Eggplant with Goat Cheese
A simple, lovely and savory appetizer or side that requires no effort. My kind of yum!
Author: Crystal Cartier
Recipe type: Appetizer, Side
Cuisine: Gluten-Free, Vegetarian
Ingredients
- 6 baby eggplants (mine were 2-3" long)
- fruity, full-bodied olive oil
- 1 Tablespoon fresh thyme leaves
- 1 sprig fresh rosemary, diced
- sea salt, to taste
- freshly ground pepper, to taste
- goat cheese
- aged balsamic vinegar, drizzle for serving
Instructions
- Preheat oven to 350 degrees.
- Halve eggplant lengthwise and toss with enough olive olive to lightly coat. Spread on foiled lined baking dish and sprinkle with rosemary, thyme, salt and pepper. Roast for 25 minutes or until eggplant is tender.
- Plate eggplant and top each half with a spoonful of goat cheese, a drizzle of aged balsamic, and a light drizzle of olive oil (if desired).
ENJOY!!!
food photographer, food photography, los angeles, crystal cartier
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