Honey-Roasted Eggplant With Chiles

“From Martha Stewart living. Yum! Martha serves these with Shrimp Tikka Masala and Toasted Coconut Rice”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

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

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