Aren't these cute? I found them at the market and just had to get them. The guy at the veggie stand at Pike Place said to cut them in half and grill them, but I don't have a grill so I took a bit more of a creative approach.
Baby Eggplant Topped with Tomato Olives and Basil
Ingredients:
5 baby eggplants
one cup tomato sauce
one medium tomato
one small can of pitted black olives
fresh basil
olive oil
salt and pepper to taste
1. Preheat oven to 375 degrees. Slice eggplants in half lengthwise. Arrange on baking sheet and drizzle with olive oil. Bake for 10 minutes or until just starting to caramelize.
2. While eggplants are baking heat one cup of tomato sauce in a sauce pan over low heat. Dice the tomato and olives and mix into sauce along with a pinch of salt and pepper.
3. Remove eggplant slices and top each slice with a spoonful of the tomato olive mixture.
4. Top with chopped basil a sprinkle of sea salt and serve.
Yum! Never tried baby eggplant but they look great!
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