Friday, August 15, 2008
Roasted Baby Eggplants
What is it about tiny fruits and vegetables? Why do I find them so endlessly appealing and adorable? Take these mini eggplants:
ADORABLE! And look at these tiny heads of garlic:
I mean people, I practically squealed.
So excited was I to find these at the Farmer's Market that I quickly came home and prepared them for dinner. I split the eggplants almost completely, leaving the tops intact, and stuffed them with crushed tiny cloves of garlic (eee!) and slivers of lemon.
I drizzled olive oil and lemon juice over the tops and sprinkled with salt and pepper. Some thyme sprigs rounded things out.
Cover and cook for 45 minutes in a 400 degree oven, then uncover and cook until they are as soft as you'd like.
As ravenous as I was, I didn't get a shot of the final product in the dish, but it's very pretty. I did catch the leftovers, which I took with my lunch the next morning.
The result? Did the tininess make the eggplants more delicious? Honestly they were a little bitter but made a good foil against some rich salmon we had alongside.
But you can't beat them for sheer adorableness.