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Today I went to the produce stand with every intention of getting big beautiful eggplant to make caponata. When I got there, they had these beautiful little globe eggplants that I had to get. They’re so beautiful that I had to use them whole which sort of ended my idea of caponata (but check back soon, it’s still on my to do list!)
Look at these beauties! Gorgeous, right?
5 baby globe eggplant
4 cloves of garlic, slivered
1 plum tomato (I should have used more – use whatever you have)
1 lemon sliced super thin
Kosher salt
Olive oil
Preheat the oven to 400.
Split the eggplants in half 7/8 of the way up, leaving the stem intact and then rub them all over with olive oil (Inside and out). Stuff the slivered garlic and tomato and lemon slices in the cut and then scatter what’s left around the dish, drizzle a little more olive oil over everything and then sprinkle with salt.
Cover tightly with aluminum foil and cook for 40 minutes. When time is up, uncover and cook for a little bit longer, to brown just a little bit. I did 10 minutes, but it was just slightly too long. Next time, I’ll start looking after five minutes.
I didn’t eat the lemon, but my husband did and loved it, I moved them out of the way and devoured the eggplant and tomatoes. The eggplant was ever so slightly bitter, but truly delicious.
This could be doubled, tripled, quintupled. . . . Really doesn’t matter.
It is OK to use my photos or content provided a link back and proper crediting is given
Looks great! I have not had eggplant in a while and I think the only thing I have ever cooked eggplant in is eggplant parmigiana. I just might try out this recipe tonight for dinner. Thanks for the idea!
Ooh, yum! I’ve got a couple of eggplants staring me down on my counter right now. I was thinking of making baba ganoush, but maybe I’ll try this!
Mmm, baba ganoush sounds great. I think it must be eggplant week!