Roasted Baby Eggplant with Caponata Sauce - gluten free - Recipes - My recipes
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[gluten free] Roasted Baby Eggplant with Caponata Sauce



I simply sliced the baby eggplants in half lengthwise, put them on a roasting pan, drizzled olive oil and in the oven at 375 degrees. 10 minutes later, I checked on them. Perfect timing! I then brushed a little more olive oil on top and set the broiler on high for 2 minutes to get a little more carmelization on the top.

Serve a quick sprinkling of sea salt, a spoonful of Caponata, chopped parsley and freshly grated Pecorino Romano.

The eggplant is dreamy, delicate and sweet. One bite and the velvety flesh just melts into your mouth. Since they haven’t matured, they do not have any of the bitterness that the adult variety contains. No need to salt to extract the bitter compounds. These babies were just the perfect size for a finger food. Their indigo skins looked so perfect on a white platter!


Tags: Roasted Baby Eggplant with Caponata | Raiting: 3.5/2
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