The baby eggplant at the Cumberland Farmer’s Market was gorgeous this week and I got three pounds of it. One pound went into the eggplant parmesan we are having for supper tomorrow, but the rest I halved, seasoned with olive oil and herbs and roasted. Most of that batch went into the bags in the freezer to serve as a quick side dish later on the year, but the rest of it will be part of our dinner tonight. This really couldn’t be simpler or tastier. Do try it while the summer produce is fresh and abundant. Arrange these on a pretty platter (this one was a gift from my friend Jane) and serve as an appetizer, first course, or side dish. ~ Dayenu, Glyn
Roasted Baby Eggplant with Ricotta and Basil
1 lb baby eggplant, halved lengthwise (about 8)
1 tbsp extra virgin olive oil
Basil and Oregano (dried)
Preheat the oven to 425. Place the halved eggplant in a single layer on a sheet of parchment paper. Brush or rub the cut surface with the olive oil. Sprinkle with the salt, pepper, garlic, basil and oregano. Roast the eggplant until it is quite soft and golden brown. 20 minutes or so, depending on your oven and the size of the eggplant. Let cool to room temperature.
1/4 cup ricotta or vegan substitute
8 grape tomatoes
8 sprigs fresh basil
2 tbsp grated parmesan
When ready to serve, Top each eggplant with a tsp of ricotta, one grape tomato (halved) one sprig of fresh basil and a light sprinkle of grated parmesan cheese. Serve at once, or reheat slowly in a very low oven. Just enough to warm the eggplant, but not enough to make the cheese run.