4 -5 baby eggplants, halved or 2
regular eggplants, cut into 2 inch cubes
fresh Thai green chili, halved lengthwise
extra virgin olive oil
salt & fresh ground pepper
- Preheat oven to 425.
- Toss eggplants with chiles, hoey and oil to coat.
- Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes.
- Flip and roast until eggplant softens, about 10 minutes.
- Season with salt and pepper.