Mini Roasted Aubergines

What is an aubergine, you ask? It’s the more attractive word for an eggplant. Not as if you need any more reason to love eggplant, but doesn’t the word “Aubergine” make you want to indulge? It sounds like a fancy French dish, elaborate and delicate.

I saw these cutest little eggplants {2-3 inches in length} at the store – they were 10 for one dollar – yep, a dollar – so I  bought ten, of course. I mean you sort of have to when you see how cutely they present themselves to you. Almost as if they’re saying, “Take me home! We want a home!” Like a cute little homeless dog – which I have also taken home before. On more than one occasion.

But that story is for another time. This one is about the cute, baby aubergines.

 

| Mini Roasted Aubergines

10 {or so} mini aubergines

non-stick spray

S&P to taste

1 TBS Parmesan cheese {shredded or powder}

1 TSP rosemary

Preheat your oven to 400 degrees and spray non-stick oil on a baking sheet. Lengthwise, slice the aubergines about 1/2 inch apart, stopping at the stem. Fan them out and gently place on the baking sheet, spraying the top with oil, also. Sprinkle salt, pepper, rosemary and Parmesan evenly over the little eggplants. Pop in the oven for about 30 minutes, then broil for an addition 2 to get a little crunch.

These really are no different than regular roasted eggplant, besides the presentation and size, which I think makes them even more delicious – on the eyes. I ate them as is, but they would be divine in a dill-yogurt dipping sauce.

Aubergine Minis 2

Enjoy!

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