Honey-Roasted Eggplant with Chiles

Baby eggplants are generally less bitter and more tender than their grown-up counterparts.

  • Prep:
  • Total Time:
  • Servings: 4
Honey-Roasted Eggplant with Chiles

Source: Martha Stewart Living, January 2010


  • 4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
  • 5 fresh green Thai chiles, halved lengthwise
  • 1/4 cup honey
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.

  2. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.


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