Roasted Baby Eggplants
This Mediterranean-inspired side dish showcases the creamy, sweet flesh of roasted miniature eggplants with delicious flavor from warm spices and dollops of cucumber yogurt sauce.
Servings 4 3-piece servings
Calories 126kcal
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.
Nutrition
Serving: 3halves | Calories: 126kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 149mg | Potassium: 280mg | Fiber: 4g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg