Baby Eggplant with Dill

Baby eggplants are delicious and easy to cook. You often find them at the beginning and the end of the growing season. If they are not available just cut up big ones into 2 inch by one inch pieces.

Slice tiny eggplants in half or bigger babies into quarters. Fill a baking dish with them. drizzle with olive oil and sprinkle salt and fresh ground pepper..make sure there is enough oil so they don't stick to the pan and they are nicely covered but not so much that they are swimming. Chop a red onion and sprinkle on top. Chop up a bunch of dill and sprinkle over and mix all together with your hands. There should be a thin veil of oil but not soupy with oil!

Cover and bake in a pre-heated 350 degree oven until it is cooked through, soft and collapsed. This takes varying times as the older eggplants cook more slowly  younger  more quickly Just make sure It looks like it does in the picture below. If you have no cover for the baking dish use aluminum foil sealed around the edges to prevent drying and burning. If it seems to be drying up and possibly sticking to the pan add small amounts of water to renew the moisture and keep it from sticking and burning..also it can be cooked at a lower temp for a longer time..say 300 degrees.

When it is cooked through leave out of the oven..covered until it is just warm ..Sprinkle with sherry or wine vinegar to taste, toss through and taste. Add a little at a time as you can't take it back!

Can be served with brown rice, meats, veggies cold or hot. It is shown here with Heritage Tomato Bruschetta. It was a yummy lunch!