Servings: 4
Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary, too.
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I mostly followed the directions, except I had to do it in a skillet since I don't have a grill. I put in more rosemary than called for, and I think more still would have been welcome. I cut the olive oil by a fair bit since this was going into a pan and not a grill. The end result was still quite oily--not in a bad way, but in a way that made me think I could cut some calories without missing much if I reduced the oil even further. Overall I loved the flavor combo--and so simple. The lemon juice at the end is key. I'm not a huge eggplant fan but I couldn't help but buy these beautiful little graffiti (fairy tale) eggplants at the farmers market. When searching for ways to prepare I stumbled upon this recipe. Glad I did! Will repeat. P.S. the smaller the baby eggplant, the better!
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