Ken's Baby Eggplant - Better than the big ones
They are not just small versions of the big eggplants. They have thinner skin, fewer seeds and are sweeter.
So, get your hands on a bunch of baby eggplants. Preferably from a farmer's market.
Leave the stems on and slice them lengthwise.
Preheat your oven to 425°F. Toss the halved eggplants in a bowl with olive oil, salt, and pepper until they are thoroughly coated. Let them sit for an hour, tossing occasionaly. Then arrange them cut-side down in a roasting pan.
Roast for 15 minutes until the bottoms are deeply browned and the tops look slightly collapsed.
Beat some minced garlic, soy sauce, honey, and smoked paprika in a small bowl.
Flip the eggplants cut-side up. Spoon the garlic glaze evenly over them. Return the pan to the oven for 5 more minutes until the garlic is fragrant and the sauce bubbles into a rich, glossy coating.
So after you try this will you ever go back to the big ones?
Content written and posted by Ken Abbott abbottsystems@gmail.com
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