Honey-Roasted Eggplant With Chiles

Total Time
Prep 10 mins
Cook 30 mins

From Martha Stewart living. Yum! Martha serves these with Shrimp Tikka Masala and Toasted Coconut Rice

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Toss eggplants with chiles, hoey and oil to coat.
  3. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes.
  4. Flip and roast until eggplant softens, about 10 minutes.
  5. Season with salt and pepper.
Most Helpful

Delectable! I used 2 regular eggplants and 3 jalapeno peppers and served it with Toasted Coconut Rice, topped with toasted almonds for some added protein. I served it with Braggs Liquid Aminos and Sri Racha sauce at the table. The sweet, spicy, and salty flavors mingled beautifully. Reviewed for Veg*an Swap, April 2010.

Prose April 06, 2010

Looks lovely and tastes very good, nice way to use eggplant. I confess it was a little hot for DH particularly, I would tone that down another time, but otherwise, different, we enjoyed this!! Thank you Kim, made for Spring PAC 2013

Karen Elizabeth April 10, 2013

Yum! I had half a regular eggplant so used that and can't handle the hot Thai chiles so used green bell peppers. I really enjoyed the sweet taste! Thanks! Made for Vegetarian Swap-March 2010.

Sharon123 March 06, 2010