Roasted Baby Eggplant

Roasted Baby Eggplant
Photo by Amy Neunsinger


  • 8 ounces Feta cheese, sliced for serving
  • 2 cloves garlic, thinly sliced
  • 12 sprigs fresh oregano
  • ½ teaspoon freshly ground black pepper
  • ¾ cup olive oil
  • 6 baby or small Japanese eggplants (about 3 pounds)
  • 3 lemons
  • + 1 more ingredients
    • 1 teaspoon kosher salt

Heat oven to 450° F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan. Thinly slice 1 lemon. Squeeze the juice from the rem...

View full recipe at My Recipes


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