These tiny eggplants have a short season, about one month. You can find them in your local open-air markets. They are beautiful, delicious and easy to prepare. You can serve them as an appetizer or as a side dish.
- 15 eggplants, approximately
- 1 clove of garlic, sliced thinly (about 8 slices)
- Cut each slice into two the long way
- 1 ½ tablespoons of extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Wash and dry eggplants.
- Make a slit in each eggplant and slide in a piece of garlic.
- Place the eggplants in a bowl and toss with 1 tablespoon of olive oil.
- Season with some of the salt and pepper.
- Toss again using a rubber spatula.
- Place an iron skillet over high heat for 2 minutes.
- Add the eggplants to the skillet and using a rubber spatula scape in any oil that clings to the bowl.
- Roast for 15 to 20 minutes or until the eggplants are soft.
- Place on a serving platter. Drizzle with the remaining oil. Add salt and pepper to taste. Let cool 5 minutes and then have your guests pick the eggplants up by the stem and eat them with their hands, leaving only the stem behind.