|Cute little things.|
Eggplant is one of my favorite vegetables. That said, eggplant season is so long in Austin that I often get tired of them by the fall.
But when I saw these sweet baby eggplants at the farmers market, I had to try them.
Roasting is always a good option when I prepare eggplant. It’s super simple and it brings out the natural succulence of the eggplant, making it sweet and juicy.
Here’s how I made them:
1. Cut the eggplants in half lengthwise.
2. Toss them in a big bowl with salt, pepper, and olive oil.
3. Bake them at 375 for about 30 minutes.
4. Eat with your fingers. (It’s hard not to, really.)