Roasted Baby Eggplants


Roasted Baby Eggplant is a breeze to prepare and is so delicious. I slice each one in half and toss with an earthy seasoning mixture with turmeric, cumin, coriander, smoked paprika, and Aleppo pepper. I then roast them until tender and silky and squeeze fresh lemon juice all over. These are perfect for Meatless Monday when serving with rice or are an ideal side to just about anything. Give them a try, and I know you'll love them.


Ingredients for Roasted Baby Eggplant:


2 pounds baby eggplant, halved

4 tablespoons olive oil

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

1/2 teaspoon Aleppo pepper

1/2-1 lemon, depending on the size

2 tablespoons chopped fresh cilantro


Time-Saving Tip: The spice mixture can be prepared earlier in the day.


Let's see what we need.


We're ready to cook.


Mix together the cumin, coriander, salt, turmeric, Aleppo pepper, and smoked paprika; set aside.


Slice the eggplants in half lengthwise.


Place the eggplant in a bowl and toss with the oil. Sprinkle the spice mixture on top and mix until well combined.


Transfer the eggplant to a parchment-lined sheet pan, skin side down — roast in a preheated 400-degree oven until tender; about 25 minutes. Once cooked, squeeze the lemon on top and sprinkle with the chopped cilantro.


It's ready! The Roasted Baby Eggplant is flavorful and delicious. Once roasted, the eggplant becomes smooth and silky. The spices permeate the vegetable for a great flavor explosion. They're the perfect side dish and even a great snack.


Enjoy!


Roasted Baby Eggplant:

vegetable/side


  • 2 pounds baby eggplant, halved

  • 4 tablespoons olive oil

  • 1 1/2 teaspoons cumin

  • 1 1/2 teaspoons coriander

  • 1 teaspoon kosher salt

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon Aleppo pepper

  • 1/2-1 lemon, depending on the size

  • 2 tablespoons chopped fresh cilantro

  • Slice the eggplants in half lengthwise.

  • Place the eggplant in a bowl and toss with the oil. Sprinkle the spice mixture on top and mix until well combined.

  • Transfer the eggplant to a parchment-lined sheet pan, skin side down — roast in a preheated 400-degree oven until tender; about 25 minutes. Once cooked, squeeze the lemon on top and sprinkle with the chopped cilantro.

  • Time-Saving Tip: The spice mixture can be prepared earlier in the day.


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