The baby aubergines (eggplants) that came in from the farm upstate this past week were almost too pretty to eat.
They were the size of a small Roma tomato, with delicate purple and white stripes. And they sat on my counter for a good while – I admired them from afar, not really wanting to use them for my favorite eggplant tricolore salad, which could take a meatier variety.
I ended up roasting them simply, with Middle Eastern-inspired spices and condiments. The aubergines made for perfect little “poppers,” an appetizer before dinner.
Best enjoyed al fresco, while we can, of course.
{p.s.} I served these with amba – a mango, turmeric, and fenugreek chutney. A bit difficult to make yourself, and I got mine at a Middle Eastern shop here in New York.
These would also be truly excellent served with a cooling tzatziki.
Roasted baby aubergines
Ingredients
- Baby aubergines eggplants
- Za'atar
- Fenugreek
- Olive oil
- Sea salt
- Amba chutney optional
Instructions
- Preheat oven to 350F. Cut the baby aubergines in half and lay them out on a baking sheet "face up."
- Drizzle eggplant lightly with olive oil, then sprinkle with salt and za'atar. Use a light hand with the fenugreek - just use a pinch, if you're not familiar with it. Brush some of the eggplant lightly with amba chutney, if desired.
- Roast for about 30 minutes or until sizzling and just crispy on the edges. Serve with chutney or a tzatziki based dip, if desired.
I’ve never seen such tiny eggplant, they must have been so tender and delicious.
So tiny but packed a punch of flavor!
These look delish and so nice ♥
summerdaisycottage.blogspot.com
Thanks so much, Summer, glad you enjoyed the recipe!
Those are adorable! I often have fruits and vegetables waiting on the counter until I can think of something to do with them, that will make the most of them. You certainly succeeded in that with these.
Thanks so much, Teresa!
I’ve not seen these baby aubergines before, but they look so delicious and perfect for an elegant appetizer. Love the sound of the drizzle as za’atar and Middle Eastern flavors in general are some of my faves.
Mine too, Betsy! I have been known to put za’atar on everything from my breakfast yogurt to all kinds of roasted veggies and roast chicken etc.