Eggplant purchased from local farmers is colorful, tender, sweet, and delicious; the typical store-bought variety, large and bulbous, is a pale comparison when it comes to taste. If you think you don’t like eggplant, buy some from your local farmer and you’ll soon discover the taste difference! And this recipe, when combined with green chiles that are in season along with eggplant, is a delicious and easy side dish to add to your meals.
- 5 or more eggplant (locally grown varieties are frequently thinner and more colorful than those frequently seen in grocery stores)
- 5 or more green chiles
- 1/4 cup honey (buy New Mexico honey)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Heat your oven to 425 degrees Fahrenheit.
Slice the green chiles in half lengthwise, and remove the seeds and inner ribs.
Cut off the tops of eggplant and discard. Slice the eggplant into thin strips about the width of the green chile strips (no more than 1 inch wide).
Place the eggplant and green chiles in a bowl, sprinkle with salt, and drizzle with honey and olive oil. Toss to cover evenly. Arrange the eggplant and green chiles in a single layer on a rimmed baking sheet and bake for 20 minutes. Flip and roast an additional 10 to 15 minutes, or until the eggplant is soft and golden brown.
Serve with a side salad as part of a healthy, easy-to-prepare meal.
This recipe was adapted from this one.