cute tiny eggplantEggplant is one of my favorite foods ever. Once upon a time I lived with a man who hated eggplant and I was very sad.

Then things changed and I could eat all the eggplant I wanted, whenever I wanted. So I did. This recipe has become one of my favorite summer side dishes to enjoy hot or cold. This is great warm mixed with a little roasted garlic and tahini, but it’s also delicious with heirloom tomatoes, goat, cheese, and beans. I hope you enjoy!


  • 1 lb baby eggplant, trimmed
  • oil spray or olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • garlic powder/crushed roasted garlic (optional)


  1. Preheat oven to 375 degrees F.
  2. Place eggplant on a foil-lined baking sheet and toss with olive oil or spray with oil spray.
  3. Roast eggplants until tender, about 20-25 minutes. Slice in half or quarters and toss with balsamic, sesame oil, and garlic powder.

Do you like eggplant? Have you ever not eaten a certain food because of a partner’s dislike for it? 

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