Roasted Baby Eggplant Halves with Herbs ♥

Today's simple-simple summer eggplant recipe, one to make again and again when fresh herbs are abundant and eggplant are plump and oh-so-pretty. Weight Watchers PointsPlus 3. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real".

~recipe updated from the Recipe Box, first posted 2007!~
~more recently updated recipes~

WAY BACK IN 2007 Some cooks, you just admire, they just make it all look so effortless - post after post, that's my reaction to the food cooked by Ilva of Lucullian Delights, who seems to pull ingredient combinations from the air, often making me wonder, Now why didn't I think of that?

Her Very Herby Eggplants sent me scurrying to the grocery for baby eggplant. (You see, I want to encourage the aim-to-please produce manager at my local supermarket, even if I suggested Japanese eggplant and she ordered baby eggplant and then put them at $3 a pound beside globe eggplant for $1 a pound. But hey! It seems eggplant sells at that price, for the store was plumb out.) Luckily, a few days later there were baby eggplant at the farmers market.

And OH MY: I love these little guys. And they just look so pretty on a plate, right up there with feta-stuffed zucchini and beet carpaccio.

UPDATE So yeah, these are so easy to love, so simple, so fresh and for eggplant lovers? A little bit of eggplant heaven.

COMPLIMENTS!
"... after the first bite I was hooked ..." ~ Kristy

ROASTED BABY EGGPLANT HALVES with HERBS

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 2 (easily multiplied)

1 baby eggplant, sliced in half lengthwise

Fresh herbs - I used parsley, oregano, chive, basil, rosemary, about a tablespoon per half
Garlic - 1 clove per half
Salt
Good olive oil

Preheat oven to 400F/200C. Cross-hatch the flesh of the eggplant with a sharp knife but do not pierce the skin.

In a small food processor, chop the herbs, garlic, salt and olive oil together until fine, like a pesto. Squeeze the eggplant half from underneath, opening up the cross-hatching, press herb mix into the cuts.

Place in baking dish and put into hot oven for about 30 minutes or until soft.

Adapted from Lucullian Delights.

NUTRITION INFORMATION This is not diet food! I use about 1 tablespoon of oil per half. Per Half: 153 Calories; 14 g Tot Fat; 2 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb4; 3 g Sugar; 298 mg Sodium; 0 mg Cholesterol; 1 g Protein. WEIGHT WATCHERS POINTS: WW Old Points 3 & WW PointsPlus 4

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MORE FAVORITE EGGPLANT RECIPES

~ Summer Vegetable Stew ~
~ Eggplant Steaks ~
~ Baba Ganoush ~
~ more eggplant recipes ~
from A Veggie Venture

~ Tourlou Tourlou (Greek Baked Vegetables) ~
~ Mediterranean Eggplant ~
~ Ratatouille ~
~ more eggplant recipes ~
from Kitchen Parade, my food column

COOKING IN SEASON: THIS SAME WEEK ACROSS THE YEARS

Turkey on Pita with Tomatillo Sauce Veggie Burritos with Cilantro Sauce (< Meatless Monday pick!) Tomato-Tomato Roasted Nopalito Tomatillo Salsa Pepper & Tomato Salad Baked Parmesan Tomatoes Elise's Tomato Gazpacho (< every summer, so good!) OOO Zesty Green Beans Summer Borscht Roasted Baby Eggplant Halves with Herbs Old Liz's Old-Fashioned Cucumber Salad (< Pinterest loves this!) Homemade Blueberry Vinaigrette Tomato Platter with Olives & Feta (< easy + pretty!) Cool-as-a-Cucumber Avocado Soup

How to eat more vegetables? A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and the award-winning source of free vegetable recipes with 800 quick and easy favorite vegetable recipes, the Alphabet of Vegetables, Weight Watchers low-point recipes and microwave vegetable recipes.
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