Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Honey-Roasted Eggplant with Chiles 3.0 (125) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 Baby eggplants are generally less bitter and more tender than their grown-up counterparts. Ingredients 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 Directions Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat. 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. Rate it Print