Honey-Roasted Eggplant With Chiles

READY IN: 40mins
Recipe by Kim Petro

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

Top Review by Prose

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.

Ingredients Nutrition

Directions

  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.

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