Honey-Roasted Eggplant With Chiles

"From Martha Stewart living. Yum! Martha serves these with Shrimp Tikka Masala and Toasted Coconut Rice"
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Prose photo by Prose
photo by Sharon123 photo by Sharon123
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 425.
  • Toss eggplants with chiles, hoey and oil to coat.
  • Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes.
  • Flip and roast until eggplant softens, about 10 minutes.
  • Season with salt and pepper.

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Reviews

  1. Delectable! I used 2 regular eggplants and 3 jalapeno peppers and served it with Toasted Coconut Rice, topped with toasted almonds for some added protein. I served it with Braggs Liquid Aminos and Sri Racha sauce at the table. The sweet, spicy, and salty flavors mingled beautifully. Reviewed for Veg*an Swap, April 2010.
     
  2. Looks lovely and tastes very good, nice way to use eggplant. I confess it was a little hot for DH particularly, I would tone that down another time, but otherwise, different, we enjoyed this!! Thank you Kim, made for Spring PAC 2013
     
  3. Yum! I had half a regular eggplant so used that and can't handle the hot Thai chiles so used green bell peppers. I really enjoyed the sweet taste! Thanks! Made for Vegetarian Swap-March 2010.
     
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RECIPE SUBMITTED BY

HEAVEN I'M IN HEAVEN! That is the song that came to mind when I found this great website, I've spent hours here! I love to cook and try new recipes. I live in Jackson, NJ, have been married for 30 years and I have a beautiful 17 yr old daughter. Daina brightens everyday of my life, we are true friends. LOVE MY ANIMALS!! I learned to cook early in life, being the oldest girl of 7 children. I love cooking, and am accustomed to making alot of food. That's not so easy when you are cooking for only 3 people, so I try to make meals that I can freeze, or induldge in left overs..
 
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