The other day when I was walking around Whole Foods, I spotted these little tiny eggplants from a local farm. I clearly had to buy them because, well, they were really cute and I’ve never cooked with them before. The sign told me there were graffiti eggplants, so I tried looking that up when I got home. There really wasn’t much info about it so I just assume that they are basically baby Sicilian eggplants.
Whenever I am able to use baby vegetables I like to make them the star of the dish without much else happening. That doesn’t mean boring or bland though! I started thinking about how I would grill eggplant when I was living out in Phoenix. I would cut it in half, score it and then baste with chimichurri sauce. It was always so good. I’m not sure what happened, but much like the portobello bruschetta, I just kinda stopped making it. I decided that I would roast some baby potatoes along with charring the eggplant and making a chimichurri sauce to drizzle over it. Super simple, healthy and easy!
I ended up “pan frying” some red snapper to eat with it, but I think this would be a great appetizer too.
Baby Eggplant and Potatoes with a Chimichurri Sauce
- 1/2 pound of baby eggplants
- 8 new baby potatoes
- olive oil
- kosher salt
- 1/4 cup each cilantro and Italian parsley, finely chopped
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1/2 cup goof quality olive oil
- 1 tablespoon of red wine vinegar
- pinch of red chili flakes
- large pinch of kosher salt
- Make the chimichurri sauce first. you want the flavors to bloom. You can put everything in a food processor, but it is SOOOO much better if you do it by hand. Taste. Adjust the seasonings some more if you want and then let sit while you make everything else.
- Preheat the oven onto 425F and the grill to high. Cut the potatoes in half. Toss in some olive oil and salt. Place in the oven for 25 minutes.
- Cut the little eggplants in half. Toss with olive oil and salt. With about 5-10 minutes left for the potatoes to cook, place the eggplants on the grill. You want to quickly char them because they are tiny and you don't want mushy eggplants!
- Once everything is cooked, plate the veggies and drizzle some of the chimichurri sauce
High Fiber, Low Sodium, Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added, Kosher