Roasted Indian Eggplant

When I was at Sprouts a week or so ago, they had these cute little Indian eggplants.  They looked like little baby eggplants.  It was 2 lbs/$1, so I thought I might give it a try.  Have been on an eggplant binge lately, so I'm finally getting around to using them.

This recipe is adapted from Melissa's blog, I Breathe . . . I'm Hungry from her Roasted Baby Eggplant recipe.

Ingredients:

• 14 Indian eggplants
• olive oil
• sea salt
• ground pepper
• fennel

Directions:

• Preheat oven to 350° F.
• Cut eggplants in half lengthwise.  (Note:  You can cut off stem or leave them on.  I cut them off.)
• Put eggplants in a baking dish.  No need to oil.

 

• Sprinkle eggplant halves with sea salt, ground pepper & fennel.  If you don't have fennel, it's okay.  You can omit this.
• Drizzle eggplant halves with olive oil.
• Bake for 45 min. at 350° F.

• You can top eggplants with whatever you want, including nothing.  I topped mine with the Swiss Chard - Cilantro Pesto that I made earlier this morning.  It was so yummy.