Remember that baby eggplant I saw at the Farmers Market? Well, it goes without saying it ended up coming home with me!
I decided to bake it in true Italian style. This is such a tasty dish and is a great accompaniment to Roast Chicken or Lamb or is an equally good vegetarian dish.
Baked Baby Eggplant
2 (or as many as you like) Baby Eggplant
Extra Virgin Olive Oil
Sea Salt & Ground Pepper
Cut the eggplants in half and, depending on their size, into quarters. Score the flesh with your knife and place in a baking dish. Sprinkle generously with extra virgin olive oil and season equally generously with sea salt and ground pepper.
Spoon over the tomato passata (not too much – it doesn’t need to be swimming in it!) and then sprinkle very generously with the dried oregano (don’t be shy – you really need this flavour to come through). Grate a generous amount of Parmesan (or pecorino) over the top, cover with foil and bake on 200 deg C for about 30 minutes or until it is soft to the prod of a fork.
Very yummy and very satisfying.