Baked Baby Eggplant

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

Tomato Passata

Dried Oregano

Parmesan Cheese

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.




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