Honey-Roasted Eggplant With Chiles |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart living. Yum! Martha serves these with Shrimp Tikka Masala and Toasted Coconut Rice Ingredients:
4 -5 baby eggplants, halved or 2 regular eggplants, cut into 2 inch cubes |
5 fresh thai green chili, halved lengthwise |
1/4 cup honey |
2 tablespoons extra virgin olive oil |
salt & fresh ground pepper |
Directions:
1. Preheat oven to 425.
2. Toss eggplants with chiles, hoey and oil to coat.
3. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes.
4. Flip and roast until eggplant softens, about 10 minutes.
5. Season with salt and pepper.
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