These little cuties caught my eye at the ever pastoral Coastal Roots Farm in Encinitas in a few weeks back: Fairy Tale Eggplants. My mind immediately wandered through recipe ideas — something to celebrate their delicate shape and size. From my days working at Cafe Xoho (under the fabulous Zoe Komarin) I fell in love with caramelized eggplant — roasted in the oven on a high heat with minimal moisture.
I knew it would be the perfect method for honoring these aubergine gems and the perfect neighbor nestled among fresh cherry tomatoes, Israeli feta, green onion, balsamic vinegar and olive oil. I used enFuso Plum Balsamic Vinegar* and enFuso Persian Lime Co-Pressed Olive Oil* in this recipe — they were the perfect finishing drizzle for this dish. They are made by enFuso — an exceptional olive oil and balsamic producer in Orange County, CA that utilizes real ingredients to infuse their products — never artificial or natural flavorings. Check out my recipe below and let me know if you have any questions in the comment section!
Roasted Eggplant with Persian Lime + Plum
- 1 lb Fair Tale Eggplants halved lengthwise
- 1 cup cherry tomatoes halved
- 1/2 cup feta large crumble
- 1/4 cup green onion thinly sliced
- enFuso Plum Balsamic Vinegar*
- enFuso Persian Lime Co-Pressed Olive Oil*
Pre-heat oven to 425 F.
Toss eggplants with olive oil. Enough to lightly coat evenly. Salt generously and toss again. Arrange on a baking sheet. Roast on the center rack for ~20 minutes, until eggplant is deep golden brown and softened. Remove and allow to cool slightly.
Arrange roasted eggplant on a serving platter. Add tomatoes, green onion and feta. Drizzle with balsamic vinegar and olive oil.
*Disclaimer: I was provided with a free product in return for my honest review. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way.