Summer Bounty Roasted Baby Eggplant

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

Roasted Baby Eggplant with Ricotta and Basil

1 lb baby eggplant, halved lengthwise (about 8)
1 tbsp extra virgin olive oil
Salt, Pepper
Garlic Powder
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.

This entry was posted by Glyn Ruppe-Melnyk.

2 thoughts on “Summer Bounty Roasted Baby Eggplant

  1. Glyn,
    My kids and I have been helping out with our Middle School’s community garden this summer. The day we came home with a bounty of vegetables for our local food banks and safety shelters, I received your post for the delicious eggplant dish. As luck would have it, we had harvested about 25 eggplants that day… along with zucchini, beets, cucumbers, kale, cabbage, peppers and cherry tomatoes! Before making our deliveries, our sponsor insisted we take home a small sampling for our dinner that night. We happily did and enjoyed eggplants a la Glyn! Everyone loved them!! Although I can’t eat the ricotta cheese, the eggplants were so tasty simply topped with olive oil, herbs and tomatoes. I so enjoy your wonderful recipes… sometimes altering them slightly to fit my food restrictions… and so does my family. Thanks for sharing and for continuing to inspire and move me with your words, talents and many gifts.

    On a side note, I wanted to share another thought. The day of your farewell luncheon, you had made a comment that you had spent so many years of your life with the people of St. Francis and sometimes wondered if you made an impact, or lasting impression, on the people of your parish. I just wanted to let you know you did. I am forever changed as a person of faith and follower of Christ. My journey has only begun… but it has begun because of you. You are dearly missed!


    Liked by 1 person

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