Baby Eggplant with Italian Style Salsa
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No exact recipe but rather the method in which you make this, because it al depends how many eggplants you'll be using and how much sauce you'll need, which you can easily make more of if need be.
Ingredients
  • baby eggplant, rinsed and dried then cut in half lengthwise.
  • FOR THE ITALIAN SALSA
  • good olive oil
  • handful of parsley and basil, hand chopped
  • 1 shallot, minced
  • 1 large garlic clove, minced small
  • a pinch of red pepper flakes
  • a handful of imported pine nuts from Italy
  • salt and pepper to taste
  • lemon zest (optional)
Instructions
  1. Make the Italian salsa first so it can sit and the flavors can meld together. Mix everything into a bowl and add enough olive oil so that the mixture is loose.
  2. Toss your cut eggplant into a large bowl, drizzle with olive oil, salt and pepper, tossing until coated.
  3. A quick drizzle of olive oil on a rimmed baking sheet place the eggplant cut side down in a 425 degree oven.
  4. They cook really fast, could only be about 15 or 20 minutes tops.
  5. Check with a spatula to make sure not too brown and overcooked.
  6. Pull them out of the oven and turn them over to skin side down and let them cool off.
  7. Arrange on a platter and spoon the Italian salsa on each one, having extra for more spooning, the more the better!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/10/baby-eggplant-with-italian-style-salsa.html