These are by far the absolute cutest thing in my garden. I didn’t even know mini eggplants existed until a few months ago. And now they’re growing in my garden, and I don’t think I can live without them. So because I’m crazy for these mini beauties, sharing a recipe was a must. Now I understand that not everyone is going to be able to find mini eggplants. Maybe try the farmer’s market or Whole Foods? But even if you can’t find these in the store, you can still purchase regular eggplants and roast them the same way. I just recommend searching high and low for the mini ones. Or being very jealous that I have these in my garden!
I decided to just keep it simple and roast the mini eggplants with garlic, olive oil, balsamic vinegar, salt and pepper. Nothing too fancy, just wanted the eggplants to shine. More creative posts to come in the future with these babies! Don’t worry, so many ideas and the plant is producing like crazy! I’ll have to post a picture of the plant next time I do an eggplant recipe. It’s really not that big of a plant, considering how many mini eggplants I picked.
Before picking the eggplants, I did some reading online about when to harvest. Recommendations are to pick the fruit when they’re about 2-3 inches long and shiny. If the color starts to get dull, they might be overripe. I think a few of my eggplants were slightly past their peak ripeness, but they still tasted amazing! A few online posts said the plants will keep producing through the end of summer. So I’m hoping I get eggplants through September.
The one downside to roasting eggplant is that they lose their color. Insert sad face. Eggplant purple is my favorite purple, and honestly, it makes me a little sad to see brown mini eggplants come out of the oven. But don’t let the brown color deter you from chowing down on these! They make a perfect appetizer or side dish. I kept the recipe super simple, just sliced the eggplants in half, filled with a few sliced of garlic, and then drizzled with olive oil, balsamic, salt and pepper. Enjoy!
- 20-25 Mini eggplants or 2-3 regular eggplants
- 3-4 garlic cloves, sliced very thin
- ¼ cup olive oil
- 2-3 tbsp balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Cut mini eggplants in half. If using regular eggplants, sliced into ¼" rounds.
- Place 1-3 slices of garlic inside mini eggplants or spread garlic slices on top of eggplant rounds.
- Next, place eggplants in 9x13 baking dish.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with salt and pepper.
- Bake for 35-40 minutes, until eggplants are soft.
- Serve immediately.