Oven Roasted Baby Eggplant Poppers are a delicious and colorful addition to any dinner plate and can also be an attractive hot appetizer.
Roasting little eggplants with simple seasonings such as extra-virgin olive oil, salt and pepper, and garlic results in a tender vegetable that is beautifully caramelized.[feast_advanced_jump_to]
While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, “Do you peel eggplant before cooking?” is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.
How to Prepare Garlic For Roasting
Adding cloves of fresh garlic to roasted vegetables enhances their flavor, as roasted garlic becomes sweet and brightens any dish.
There are two methods to prepare the garlic:
- Separate the cloves and scatter them around the eggplant unpeeled. After roasting, the cloves will easily slip out of their skins.
- The second option is to peel each clove by placing it on a flat surface and pressing down on it with the side of a large chefs knife. The skins will come off easily.
Be sure to slice the woody stem off of each clove with a paring knife.
TOP TIP: Make sure you roast the eggplants with the cut side down so the flesh gets golden brown.
Once the roasted baby eggplant poppers have cooled completely at room temperature, store them in an airtight container or wrap them tightly with plastic wrap before refrigerating for up to 3 days.
For reheating, arrange the leftover eggplant poppers on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Alternatively, to reheat on the stove, heat a skillet over medium heat and add a small amount of olive oil. Place the roasted baby eggplant poppers in the skillet and cook for a few minutes on each side until heated through.
How to Select and Store Baby Eggplant
Baby eggplants, also known as Indian eggplant or mini eggplants, typically range from 2″ to 4″ long and are sweeter than larger Italian eggplants. On average, there are about 8 pieces per pound.
When selecting baby eggplants, choose unblemished and even in size to ensure they cook evenly. Look for even shiny eggplants, as dull skin may indicate overripeness.
For storage, baby eggplants should be kept at room temperature for one to two days. You can also store them in the refrigerator for up to a week in a plastic bag. Depending on their freshness, they may last even longer than a week.
Pickled Baby Eggplant with Walnuts & Olive Oil
FAQ
Do you eat the purple skin of an eggplant?
What is the difference between baby eggplant and regular eggplant?
How do you peel an eggplant?
To peel an eggplant, first wash and dry the vegetable. Then, using a vegetable peeler, run the peeler along the eggplant skin, taking care not to remove too much of the flesh. You can also use a paring knife to peel the eggplant. While the eggplant skin is edible, removing the skin lessens the bitterness of the vegetable.
How can one use eggplant?
Some ways to enjoy eggplant are: in a curry, stir-fry, as Babaganoush, with pasta, eggplant pizza, breaded and baked, as eggplant lasagna.
Should you clean eggplant before peeling?
Bacteria and grime from the skin of the eggplant can get on your hands as you handle it during the peeling process. That debris can transfer from your hands to the flesh of the eggplant post-peeling. By cleaning the vegetable before you peel it, you minimize this risk.
Do you have to Peel eggplant skin before cooking?
If you are preparing an eggplant meal in your home, it is important to know whether or not the skin can be involved. In short, no, you do not have to peel the skin off of the eggplant before using it. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant.