I was never a big fan of eggplant. I don’t like the meaty texture of most dishes, or the slippery consistency of over-blended American baba ganoush. Then I came across Japanese eggplant, baby eggplant, ‘Orient Express’ eggplant…who knew?! My favorite recipes celebrate seasonal ingredients that you can really taste, and this one is flavorful, yet delicate. It’s a great side to dinners with a Middle Eastern flavor, and is fantastic eaten cold the next day topped with over-easy eggs. It turns out, I love eggplant!
Further Food Nutritionist Commentary:
By Karen Tayeh, Nutritionist
Roasted Baby Eggplant
6 baby or small Japanese eggplants (about 3 pounds)
2 cloves garlic (thinly sliced)
6 sprigs fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
- Preheat oven to 450°F.
- Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so eggplant halves remain attached at the top.
- Arrange eggplants in a 9×13 inch baking dish or pan.
- Thinly slice three slices of lemon, and cut slices in half. Insert the lemon slices into the slit of each eggplant.
- Press some garlic and oregano into each slit.
- Season with salt and pepper.
- Drizzle eggplants with oil and juice from remaining half lemon.
- Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 35 minutes.
- Remove foil and roast for 5 more minutes. Transfer to individual plates and top with pan juices.
Per Serving: Calories: 150; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 280mg; Potassium: 822mg; Carbohydrate: 14g; Fiber: 12g; Sugar: 0g; Protein: 0g
Nutrition Bonus: Vit C: 10%; Iron: 2%
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