Roasted Baby Eggplant Halves with Herbs ♥

Oh so pretty! And easy!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, 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 -- 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.

NEXT TIME I think I'll whiz the herbs, oil and salt in a mini food processor. It might be easier to press into the grooves.



FROM THE ARCHIVES See the Recipe Box for all the eggplant recipes, starting with the summer's favorite ratatouille and
Thai-roasted eggplant salad.

A YEAR AGO Warm Tomato Corn Okra Salad ... "mid-summer farmers-market bounty (fresh tomatoes, corn and okra) warmed under the broiler, then tossed with fresh basil. Heaven!"

TWO YEARS AGO Turkey on Pita with Tomatillo Sauce ... "ah the sauce! the sauce was delicious!"

ROASTED BABY EGGPLANT HALVES with HERBS

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 2 (easily multiplied)
See the inspiring recipe from Lucullian Delights

1 baby eggplant, sliced in half lengthwise

Fresh herbs - I used (no parsley!), rosemary, sage, thyme, about a tablespoon per half
Garlic - 1 clove per half
Salt
Good olive oil (yes, I used the really good olive oil)

Preheat oven to 450F. (Ilva used 400F.) Cross-hatch the flesh of the eggplant with a sharp knife but do not pierce the skin. Chop the herbs and garlic together, place on of the eggplant. Salt, then press into the grooves. Drizzle with oil. (Alternatively, whiz the herbs, garlic, salt and olive oil in a mini food processor and then press the paste into the grooves.) Place in baking dish and put into hot oven for about 30 minutes or until soft.



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7 comments:

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