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
- 1/4 cup olive oil
- 2-3 tbsp balsamic vinegar
- Salt and pepper to taste
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Preheat oven to 350 degrees.
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Cut mini eggplants in half. If using regular eggplants, sliced into 1/4" rounds.
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Place 1-3 slices of garlic inside mini eggplants or spread garlic slices on top of eggplant rounds.
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Next, place eggplants in 9x13 baking dish.
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Drizzle with olive oil and balsamic vinegar.
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Sprinkle with salt and pepper.
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Bake for 35-40 minutes, until eggplants are soft.
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Serve immediately.
Cover in cheese to cover the brown color. Everyone loves cheese.
They are delicious with parmesan, but I kinda love the color change from purple to brown, haha 🙂
I finally found a recipe for minis! I got this plant at my farmer’s market and the seller didn’t really speak English so I had no idea what the eggplants would look like (she did say, through her young son, “Like an egg” and they are! I’ve let some get too big and pale, but they don’t feel over ripe. I plan to roast some and pickle some – I’ve eaten small ones pickled in Spain: berenjenas en escabeche (in vinegar) or de Almagro.
Hi Cheryl,
Hey there, old neighbor! Taking a chance here that you use to live on Pierce Creek.
Can’t wait to try this recipe.
Just brought in a bunch of minis this morning.
We should catch up!
Hi Cheryl, I’d love to know how pickling them goes! So fun that you got the plant at a Farmer’s market! I also had some of the mini eggplants turn pale. I found those ones to be a little more woody, the skin a little thicker – maybe overripe or just too big. Good luck!
They were delicious when they were finally done, but they cooked for about 55 minutes before soft enough. And yes, they were the little ones, fresh from the farmer’s market. Next time I’ll raise the oven temp, see if that helps.
Hi Ellen,
Yes, you might have to roast them longer than 35-40 minutes, depending on your oven or how big the mini eggplants are. The ones I used were pretty tiny. Increasing the temperature definitely works too!
I used thin slices, sprayed with olive oil, sprinkled on garlic powder, salt and smoked pepper, then 12 min. in hot air fryer. Dip in tomato/parm sauce.
Yum! That sounds amazing! I think I need to invest in an air fryer!
I made this last night from the few mini eggplants I grew in my garden. I hate eggplants but thought I would try out this recipe. OMG! These were amazing!! So glad I have something do with all the eggplants I’m growing. Thank you for this wonderful recipe!!
So glad to hear you liked the recipe!
I have my first minis to harvest, and this recipe looks delicious. After cooking, does one eat the skins, or scoop out the flesh?
I leave the skins on and eat them, but you could scoop out the flesh if you don’t like the skins.
I’m so excited to find a recipe for my mini’s. I have one plant and it produces lots. Thanks for sharing!
Enjoy! I love the minis, so cute!
Can I freeze this recipe after cooked my minis have produced thousands ilove them roasted with skin on have given away hundreds but now would like to freeze some for winter
I haven’t tried freezing them.
have you tried freezing this recipe
Good luck, let me know if you froze them and how they turned out.
I just harvested a whole lot of mini eggplants from my raised bed. It’s October 20th and they’re still producing here in the Niagara area. I’m going to cook up a tray tonight!
Wow, that’s crazy you were still getting them in October!
Found these yesterday at the Farmers Market and will give it a go tonight and let you know. I will try them in my air fryer???
I have not tried them in an air fryer, but I bet it would work! Let me know!
Hey Cheryl, I too, have learned of these tiny eggplants. I grew the long thin Japanese eggplants the last two years, we greatly prefer them to the big standard eggplants for our uses, mainly charcoal grilled. I found that a red onion, soy sauce, red wine vinegar, balsamic vinegar, crushed garlic, crushed red pepper flakes, along with the rest of your recipe really sparks things up. I run it all together in the blender until very finely chopped. Marinate at least an hour but the longer the better.
That sounds delicious, Mark!
Trying them today ?
Hi Barbara, hope these turned out for you!