Honey-Roasted Eggplant with Chiles

Name: Honey-Roasted Eggplant with Chiles
Prep time: 5 min
Total time: 35 min
Yield: 4 servings
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

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

Source: Martha Stewart Living, January 2010

35 mins 5 mins 4

Total Time Prep Servings

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. 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.