Honey Roasted Eggplant with Chilis

By Bellacucinam

Ingredients

• 4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
• 5 fresh green Thai chiles, halved lengthwise
• 1/4 cup honey
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.

Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.