Roasted Baby Asian Eggplant/Aubergine and Fennel

Contains:  Nightshades.   Is:  Vegetarian, vegan, paleo, Whole30, gluten-free, quick and easy.  

eggplant, aubergine, roasted, paleo, gluten-free, Whole30, fennel

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. 

eggplant, aubergine, roasted, paleo, gluten-free, Whole30, fennel

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.)  

eggplant, aubergine, roasted, paleo, gluten-free, Whole30, fennel

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.
Cuisine:  ?
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.  

mini eggplant logo


Shared with & linked to:  

recipe, eggplant, aubergine, roasted, paleo, gluten-free, Whole30, fennel

 

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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3 Responses to Roasted Baby Asian Eggplant/Aubergine and Fennel

  1. Pingback: Middle Eastern Style Goat Shoulder, with Baharat, Plums, Lemon, Onion and Potato | Of Goats and Greens

  2. I’m not a fan of fennel but this recipe may have just changed my mind! Large aubergines are quite cheap here at the minute so I’ll probably use those. I’m quite excited to try this! Thanks so much for linking up and sharing at Fiesta Friday.

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