Contains: Nightshades. Is: Vegetarian, vegan, paleo, Whole30, gluten-free, quick and easy.
There’s also a bit of radish in here, as well as scallion (green onion). This dish was made as a side (for the braised goat shoulder dish) but could be expanded to be a whole main dish. It’s simple, It’s satisfying.
These little baby Asian eggplants are so small that it is not necessary to do anything to them to draw out bitterness. If you can’t find them this small, then find relatively-small Asian eggplant at your Asian market, or you may luck out at a large supermarket. (These came from a friend’s farm, picked at end-of-season prior to first real frost.)
If yours are rather large, you may wish to slice, salt over a colander for about 15 minutes, then rinse salt and any bitterness away before using (pat such ones dry).
Prep Time: 5 minutes.
Cook Time: 15-20 minutes.
Rest Time: No.
Serves: 2 as a side.
Leftovers: If there are any, yes.
Roasted Baby Asian Eggplant/Aubergine and Fennel
- About 10-12 ounces of baby Asian eggplant/aubergine. Remove stems and any bad spots. Chop larger of these eggplant in half; if you are using a closer-to-standard size of Asian aubergine, slice down accordingly.
- About 6-8 ounces fennel bulb, coarsely chopped.
- 2-3 radishes, coarsely chopped.
- 1 heaping teaspoon za’atar.
- 1 scallion/green onion, chopped.
- 1-2 tablespoons fresh oregano or 2 teaspoons dried oregano.
- Either olive or avocado oil, about 2 tablespoons.
- Salt and fresh ground pepper, to taste.
(I didn’t measure volumes or weights on any of the above – go by feel!)
Pre-heat oven to 425 F / C.
Place all the veggies and the seasonings into a small baking pan.
Add the oil, and use your fingers to enable the oil and other ingredients to blend, and so the oil coats all surfaces.
Cover loosely, and bake for 15-20 minutes.
Pull out of oven and serve immediately. Add more oregano if desired.
Shared with & linked to:
- Full Plate Thursday
- Fiesta Friday, with this week’s cohost Laurena @ Life Diet Health
- What’s for Dinner, Sunday Link-Up
- Farm Fresh Tuesdays