Appetizers and Snacks/

Rosemary Roasted Baby Eggplant

Author: SallyK / Date: 2020-01-01 @ 01:25 pm / Print Me! /

Rosemary Roasted Baby Eggplant

I used Güero Chilies in this recipe, and they were medium hot and spicy. Use banana peppers, or even small bell peppers if you would like a milder taste.

Serves 4.

Ingredients:

Baby Eggplant and Peppers:

  • 1 Tbsp olive oil
  • 8 oz baby eggplants
  • 8 oz Güero Chilies (or use milder banana peppers or small bells)
  • dash salt

Bread Cube Seasoning:

  • 2 Tbsp olive oil
  • 2-3 slices firm whole wheat bread, cubed
  • 1 c sliced onion
  • 2 tsp red wine vinegar
  • 1 1/2 tsp minced fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

Baby Eggplant and Peppers:

  • Preheat oven to 450 degrees F and spread the tablespoon of oil on a baking sheet.
  • Slice eggplants in half lengthwise, leaving stems intact. Slice peppers in half lengthwise, removing seeds and leaving stems intact. (If your peppers are large, cut them in quarters.)
  • Place the eggplant and peppers on the baking sheets, cut side down in a single layer. Roast 30 minutes.
  • Remove from oven and transfer to a large platter, cut sides up. Sprinkle with the dash of salt.

Bread Cube Seasoning:

  • In a large skillet over medium heat, warm the olive oil. Sauté the onions 5 minutes.
  • Add bread cubes and sauté another 5 minutes, or until the bread cubes are browned and crisp. Remove from heat.
  • Sprinkle the vinegar, rosemary, salt, and pepper evenly over the skillet mixture. Toss until evenly seasoned.
  • Spoon the skillet mixture over the platter of eggplant and peppers. Garnish with a sprig of rosemary if desired. Serve warm or at room temperature as an appetizer before your main meal, or serve as a main course on beds of brown rice.)
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