Honey-Roasted Eggplant with Chiles

Source
Martha Stewart Living, January 2010
Honey-Roasted Eggplant with Chiles
  • prep 5 mins
  • total time 35 mins
  • servings 4

Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 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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