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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.