Roasted Baby Eggplant

Roasted Baby Eggplant Recipe
Photo: Amy Neunsinger

Recipe from

Nutritional Information

Calcium 213.27 mg
Calories 392.9
Caloriesfromfat 80 %
Carbohydrate 15.16 g
Cholesterol 33.64 mg
Fat 35.49 g
Fiber 7.09 g
Iron 1.11 mg
Protein 7.63 mg
Satfat 9.36 g
Sodium 613.81 mg

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

Preparation

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.

Note:

July 2005
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