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!
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