Try this Roasted Baby Eggplant recipe, or contribute your own.
- Carbohydrate 15.9771210158477 g
- Cholesterol 1.58875000134305 mg
- Fat 2.15892609427361 g
- Fiber 9.35512916755676 g
- Protein 3.36730585986846 g
- Saturated Fat 0.516695281488439 g
- Serving Size 1 1 halve (281g)
- Sodium 157.318281255419 mg
- Sugar 6.62199184829093 g
- Trans Fat 0.229785593772619 g
- Calories 84 calories
Step-by-step
- Wash the eggplant and cut them into halves. Place on a cookie sheet cut side up. Drizzle with the olive oil and then sprinkle with the fennel pollen (if using), salt and pepper.
- Bake in a 350 degree (F) oven for about 45 minutes, or until softened and lightly browned. Remove from the oven and let cool slightly. Serve warm or at room temperature.
- Right before serving top with about a teaspoon of ricotta cheese per half. Sprinkle with freshly cracked peppercorns (pink or mixed if you have them) and just a few grains of salt. Drizzle with a good quality extra virgin olive oil.
- Based on my experiments, the best way to eat them is similar to an artichoke leaf. Just sink your teeth in and pull, scraping off all of the delicious filling, and leaving the tough skin behind.
Can roasted baby eggplant be held at room temperature or frozen for later use? When managing dense solanaceous vegetables like miniature eggplants, understanding their post-cooking structural integrity prevents ruined textures and soggy results. Prolonged freezing causes the high water content within the spongy flesh to expand and rupture cellular walls upon thawing, turning a tender vegetable into an unappealing mush.
- Bake the halved eggplants at 350 degrees Fahrenheit for approximately 45 minutes, looking for flesh that yields entirely to pressure and edges that show light browning.
- Store cooked halves in an airtight container in the refrigerator for up to three days, though the ricotta cheese and final oil drizzle must be applied only after reheating.
- Reheat refrigerated eggplants gently in a 300 degree Fahrenheit oven for 10 minutes to restore warmth without overcooking the interior.
- Avoid overcrowding the baking sheet during the initial roast, as trapped steam prevents the necessary evaporation required for proper caramelization.
Proper temperature management ensures the vegetable retains its structural integrity. Final assembly should happen immediately before service to preserve distinct textural contrasts.
