Honey-Roasted Eggplant With Chiles

Submitted by Kim Petro

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

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 4

ingredients

• 4 -5 baby eggplants, halved or 2 regular eggplants, cut into 2 inch cubes
• 5 fresh Thai green chili, halved lengthwise
• 1⁄4 cup honey
• 2 tablespoons extra virgin olive oil
• salt & fresh ground pepper

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.

Reviews

[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.

 

[Karen Elizabeth]

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

 

[Sharon123]

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.