Prep Time:
Yield:Description
This healthy, vibrant and delicious Baby Eggplant stuffed with Lemon and Garlic makes for a very zesty and easily presentable side dish for any meal!
Scale
Ingredients
- 6 baby or small eggplants
- 3 lemons
- 2 cloves garlic, thinly sliced
- 1 t dried oregano
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 3/4 c extra virgin olive oil
Instructions
- Heat the oven to 450°F. Slice each eggplant in half widthwise, cutting only about 3/4 of the way through so that it remains attached (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.
- Thinly slice 1 of the lemons. Juice the other two lemons. Press some garlic and oregano into each slit, then insert 1 lemon slice into each eggplant. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
- Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.