Spiced Baby Eggplants

May 26, 2015
4.6 Stars
Author Notes

I’m not normally a fan of miniaturised vegetables, but the in case of baby eggplants I make an unqualified exception. Their size gives them an advantage over fully grown versions because you can roast them quickly while the skins keep them from collapsing into mush.

Cooked this way, with the addition of spices to complement their depth and sweetness, they are a lovely accompaniment to lamb, in particular, or any barbecued meat. They are better eaten closer to room temperature rather than piping hot and, as such, are also a useful building block for a salad – tossed with leaves and perhaps a crumbling of feta. —Paul Hayes

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 2
  • 6 baby eggplants
  • 1 tablespoon olive oil
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • sea salt flakes
  • 1 lemon
  • extra virgin olive oil, for serving
  • fresh parsley leaves, for serving
In This Recipe
  1. While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
  2. Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
  3. Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.

See what other Food52ers are saying.

  • Dee Gee
    Dee Gee
  • Gayl Hamilton
    Gayl Hamilton
  • suziqcu
  • Roberta Richardson
    Roberta Richardson

7 Reviews

Roberta R. September 28, 2021
Yum!!! This recipe has made me decide to grow PatioBaby eggplant again next summer!
Dee G. June 24, 2021
Made this last night using 2 baby globe eggplants weighing about 1 pound total. Only change was I added a bit of smoked paprika and scoring the face of the eggplants. First time grilling eggplants and I loved them. Served on a bed of couscous, with a spoonful of yogurt on top and sprinkled with some toasted pine nuts. Will be making again and again
Judith April 30, 2020
These small Indian eggplants are adorable! Followed the recipe with no substitutions and they were easy and delicious! I think this would be a great pot luck dish! Little effort and big on the WOW factor!
Gayl H. March 29, 2020
I used Thai eggplants (the little green guys, first time I have encountered them). This was amazing! Tender and tasty! I accidentally left them face down, and it didn't seem to hurt. I do think next time I will double spices, but even just we with olive oil and salt the vegetable and roasting process holds it's own.
Barbara August 6, 2018
This sounds wonderful! My partner brought some baby brinjals home, and I wanted a simple recipe. Thank you!😊
suziqcu July 22, 2018
Just picked baby eggplants from garden and googled this. It's so easy and delicious. My eggplants, while small were wide so I sliced each into 4 slices. Cooked a little longer. So good!
Joanne B. April 5, 2017
What coriander and cumin? They're not in the list of ingredients.