Baby Eggplant
If you're looking to add a touch of elegance and flavor to your dinner table, look no further than this delightful recipe for Baby Eggplant. These petite eggplants, often overlooked for their larger counterparts, are packed with flavor and nutrients, making them a perfect addition to any meal. In this recipe, we will show you how to prepare these tiny wonders in a way that brings out their natural sweetness and enhances their tender texture. Let's get cooking!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Start by washing the baby eggplants thoroughly under running water. Pat them dry with a clean kitchen towel.
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Slice off the stems and cut the eggplants in half lengthwise.
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Using a sharp knife, score the flesh of each eggplant half in a crisscross pattern, being careful not to cut all the way through.
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In a small bowl, mix together the olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Stir well to combine.
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Using a pastry brush or spoon, generously brush the eggplants with the seasoned oil mixture, making sure to coat the flesh evenly.
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Place the prepared eggplants on the lined baking sheet, cut side up, spacing them apart slightly.
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Bake in the preheated oven for about 25-30 minutes, or until the eggplants are tender and slightly caramelized.
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Once the eggplants are cooked through, remove them from the oven and let them cool slightly.
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Garnish with fresh parsley before serving for a pop of color and added freshness.
Nutrition Facts
Serving size: 1 baby eggplant- Calories
- 120 kcal
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
- Total Carbohydrate
- 15 g
- Dietary Fiber
- 7 g
- Sugars
- 8 g
- Protein
- 2 g
Enjoy the simplicity and elegance of this dish, perfect for a cozy night in or a special occasion. Serve these Baby Eggplants as an appetizer, side dish, or even as a topping for a homemade pizza. Be creative and savor every bite of these delicious little gems. Happy cooking!