The cutest baby eggplants have been making regular appearances in my weekly haul from the farmer's market and I found an easy and delicious way to cook them, thanks to Real Simple.
You all know I'm an eggplant devotee, as I noted in this post about Eggplant with Chimichurri Sauce.
This latest take combines creamy eggplant with just the right savory flavors. It holds up well as leftovers, too. We served it as a side dish.
I mostly stuck to the original recipe, cutting back on the oil and sprinkling the cheese on top instead of serving it on the side. Hope you like it as much as we did.
Roasted & Stuffed Baby Eggplants
Inspired by this recipe from Real Simple.
6 baby eggplants
3 garlic cloves, thinly sliced
12 sprigs of fresh oregano
1 teaspoon kosher salt
Fresh ground black pepper to taste
1/4 to 1/2 cup olive oil
8 ounces feta cheese, crumbled
Heat oven to 450 degrees.
Slice each eggplant lengthwise, leaving the tops of the eggplants intact. Arrange eggplants in a 9 x 13 inch baking dish.
Thinly slice one lemon. Squeeze the juice from the other 2 lemons and set aside.
Place lemon slices into the cut eggplants. Then insert 2 oregano sprigs and a few garlic slices into each eggplant.
Season with salt and pepper. Drizzle with the lemon juice and olive oil.
Cover with foil and roast for about 45 minutes or until eggplants are soft. Baste with pan juices about every 15 minutes.
Remove foil and cook for another 5 minutes. Transfer to individual plates and top with pan juices (if desired) and crumbled feta.
Note: Remove oregano sprigs before eating. The lemons become very soft and can be eaten in their entirety or discarded.