Roasted Baby Eggplant Halves with Herbs ♥

Roasted Baby Eggplant Halves with Herbs, another Easy Summer vegetable recipe @ Vegan. Low Carb. WW4.
graphic button small size size 10 Today's simple-simple summer eggplant recipe, one to make again and again when fresh herbs are abundant and eggplant are plump and oh-so-pretty. Weight Watchers PointsPlus 3. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real". graphic button small size size 10

~recipe updated from the Recipe Box, first posted 2007!~
~more recently updated recipes~

WAY BACK IN 2007 Some cooks, you just admire, they just make it all look so effortless - post after post, that's my reaction to the food cooked by Ilva of Lucullian Delights, who seems to pull ingredient combinations from the air, often making me wonder, Now why didn't I think of that?

Her Very Herby Eggplants sent me scurrying to the grocery for baby eggplant. (You see, I want to encourage the aim-to-please produce manager at my local supermarket, even if I suggested Japanese eggplant and she ordered baby eggplant and then put them at $3 a pound beside globe eggplant for $1 a pound. But hey! It seems eggplant sells at that price, for the store was plumb out.) Luckily, a few days later there were baby eggplant at the farmers market.

And OH MY: I love these little guys. And they just look so pretty on a plate, right up there with feta-stuffed zucchini and beet carpaccio.

UPDATE So yeah, these are so easy to love, so simple, so fresh and for eggplant lovers? A little bit of eggplant heaven.

"... after the first bite I was hooked ..." ~ Kristy


Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 2 (easily multiplied)

1 baby eggplant, sliced in half lengthwise

Fresh herbs - I used parsley, oregano, chive, basil, rosemary, about a tablespoon per half
Garlic - 1 clove per half
Good olive oil

Preheat oven to 400F/200C. Cross-hatch the flesh of the eggplant with a sharp knife but do not pierce the skin.

In a small food processor, chop the herbs, garlic, salt and olive oil together until fine, like a pesto. Squeeze the eggplant half from underneath, opening up the cross-hatching, press herb mix into the cuts.

Place in baking dish and put into hot oven for about 30 minutes or until soft.

Still Hungry?


~ Summer Vegetable Stew ~
~ Eggplant Steaks ~
~ Baba Ganoush ~
~ more eggplant recipes ~
from A Veggie Venture

~ Tourlou Tourlou (Greek Baked Vegetables) ~
~ Mediterranean Eggplant ~
~ Ratatouille ~
~ more eggplant recipes ~
from Kitchen Parade, my food column


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How to eat more vegetables? A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and the award-winning source of free vegetable recipes with 800 quick and easy favorite vegetable recipes, the Alphabet of Vegetables, Weight Watchers low-point recipes and microwave vegetable recipes.
© Copyright Kitchen Parade 2007 & 2015


Yes, yes, you are so right. I really want to do this one.

Sadly, I can only get huge large aubergines here :( Next year I'll grow my own:)

Alanna, you are so nice! Thank you so much!

What beautiful grill marks, I'm so impressed. I have some vegetarian friends and I've been looking for impressive recipes to serve for nice meals. Thanks!

Good for you for encouraging your local market to do better. It's so easy to give up on our markets and shop elsewhere, but it's much more satisfying to help bring a market along to the point where you actually are proud of the products you can buy there.

Hmmm. I will have to try and make a lower-fat version of this over the weekend. I'm thinking of halving the amount of olive oil and blitzing it, the garlic, and the herbs together in the food processor. We'll see how it works. :)

Thank you for this recipe, I cooked tonight and I am currently writing a blog entry about it, linking back to this page :)

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna