Honey-Roasted Eggplant with Chiles

Prep Time:
5 mins
Total Time:
35 mins

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


  • 4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes

  • 5 fresh green Thai chiles, halved lengthwise

  • ¼ 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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