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Herb Roasted Baby Japanese Eggplant

The small, deep purple eggplant are just the right size for stuffing and starring as a main course.


3 lemons (try our seedless lemons!)
6 Baby Japanese eggplant (about 3 lbs.)
2 cloves garlic, minced
Sprigs of fresh herbs of your choice such as oregano, thyme, and/or rosemary
Salt and pepper, to taste
3/4 cup olive oil
Optional: crumbled feta cheese for topping


Heat oven to 450 degrees F. Thinly slice one lemon, and juice the other two. Starting from about 1/4 inch from the top, slice each eggplant in half lengthwise. Drizzle about 1 tablespoon of olive oil on the bottom of a baking dish, and arrange eggplants on top. Stuff each eggplant with a lemon slice, fresh herbs, and garlic. Season with salt and pepper, and drizzle lemon juice and remaining olive oil. Cover the pan with aluminum foil and roast about 40 minutes, basting every 10 minutes with pan juices. Remove foil and roast for 5 more minutes. Serve warm with pan juices, and sprinkle with feta cheese, if desired.