Simple and delicious, this recipe for roasted baby eggplant halves is a must-make vegetable side dish when you want to spice things up! Olive oil and warm Mediterranean-inspired spices seep through the mini eggplants as they roast to creamy perfection. Finish it off with a cucumber yogurt sauce made with mint and dill, and you’ll never see eggplant the same way again!
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Lizzie’s Notes
I’m really not one to get excited about eggplant. Sure, I can appreciate a good eggplant parm as much as the next gal (I am Italian, after all), but I don’t like many other iterations.
Over the years, though, I have been determined to make some eggplant recipes I *actually* want to eat! This roasted baby eggplant is exactly that. It is seriously drool-worthy, people!
Due to their miniature size and thin skin, small eggplants get an ultra creamy, melt-in-your-mouth texture after roasting. They tend to be less bitter than bigger eggplants, with fewer seeds and a slightly sweeter flesh. You don’t need to sweat them with salt before cooking and you can eat every part, skin and all (no peeling).
If you’re not sold already, may I interest you in the cucumber yogurt sauce that you can easily whip up while they bake? It makes the whole thing *chef’s kiss*!
Ingredients and Substitutions
- Eggplants: You can use any small or miniature variety when making roasted baby eggplant. I used fairy tale eggplants (pictured above), but the recipe will work with Indian, Chinese, Japanese, graffiti, and other petite varieties.
- Extra virgin olive oil: Substitute avocado oil if needed.
- Spices: I use a mix of cumin, coriander, garlic powder, oregano, and salt. Feel free to add some red pepper flakes or chili powder for a little heat if desired.
- Cucumber yogurt sauce: This is made from grated cucumber, creamy whole milk Greek yogurt, lemon juice, olive oil, mint, dill, garlic salt, and salt. Check out the full recipe here. You can substitute a store-bought tzatziki or similar sauce if desired, or just sprinkle some feta or goat cheese on top and call it a day!
Instructions
The full recipe card for roasted baby eggplant is at the bottom of the post (keep scrolling to get there). Here’s a preview of the steps with photos to guide you in the kitchen.
Cut the eggplants in half lengthwise. You can remove the stems if you want, but it’s not necessary.
Make a lengthwise slit through the middle of each half, being careful not to cut through the skin. Then, score the eggplants by making several crosswise slits over the center line. This helps the oil and spice mixture seep through the flesh so that the flavors get better distributed.
Mix together the oil and spices, then brush a small amount on a piece of parchment paper on a baking sheet. Place the eggplant, cut side up, on the sheet.
Brush the rest of the mixture on the eggplant halves.
Roast for 20 to 25 minutes at 400 degrees F/204 degrees C until tender, browned, and creamy.
While the eggplants roast, whip up the cucumber yogurt sauce to dollop on top before serving!
Storage and Reheating
Roasted baby eggplant is best enjoyed right away. If you want to keep leftovers, store them in an airtight container in the refrigerator for 1 to 2 days. Reheat in the microwave in 30-second intervals or on a baking sheet at 350 degrees F/176 degrees C for about 10 minutes until warmed through. The cucumber yogurt sauce can be made up to 2 days in advance and stored in the fridge.
More Eggplant Recipes
Love these creamy, dreamy eggplants? Try these other recipes while you’re here:
📖 Recipe
Roasted Baby Eggplants
Ingredients
- 1 pound baby eggplant - fairy tale, graffiti, Indian, Chinese, or Japanese varieties; about 5 to 6 depending on type
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 cup Cucumber Yogurt Sauce - (click link for recipe); optional
Instructions
- Preheat the oven to 400 degrees F/204 degrees C. Line a baking sheet with parchment paper.
- Prep the eggplants by slicing them in half lengthwise. I typically keep the stems on but you can remove them if desired. You do not need to peel or "sweat" mini eggplants with salt since they have thin skin and are typically less bitter than large eggplants.
- Score the eggplants. With a sharp knife, make a lengthwise slit through the middle of the flesh of each eggplant half. Be careful not to slice all the way through the skin. Then, make several small crosswise slits over the center line so that it resembles a grid pattern. Scoring the eggplants allows the olive oil and spices to seep through the flesh so the flavors are better distributed.
- In a small bowl, stir together the olive oil, cumin, coriander, garlic powder, oregano, and salt. Brush a small amount on the parchment paper on top of the baking sheet.
- Place the eggplants cut side up on the baking sheet. Brush the remaining oil and spice mixture on the cut sides.
- Roast for 20 to 25 minutes until browned and tender. The flesh should be creamy.
- While the eggplants roast, whip up the Cucumber Yogurt Sauce (click for the recipe link) if desired.
- Serve the eggplant warm with dollops of the sauce. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- The cucumber yogurt sauce is optional but adds great flavor and makes the dish more filling. You can make it a couple of days ahead of time (store in the fridge) or while the eggplant roasts. Omit it if you want to keep the recipe vegan. You can also sprinkle the eggplant with feta or goat cheese if you don’t want to make the sauce but want something extra.
- Nutrition facts do not include cucumber yogurt sauce.
- This dish is best enjoyed right away, but you can keep leftovers in an airtight container in the fridge for 1 to 2 days. Reheat in intervals in the microwave until warmed through or on a baking sheet in the oven at 350 degrees F/177 degrees C for 5 to 10 minutes.
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