Mini Eggplant Oreganata
Baked mini princess eggplants and cherry tomatoes oreganata is an easy side dish that is so delicious. I found these amazing mini princess eggplants at the farmers market last week. I love all the varieties of fresh veggies that can be found this time of year.
There are so many varieties of eggplant, and they even tend to have less seeds. So less bitterness. I came home and decided to make this quick and easy dish with what I had on hand and it was a huge hit. Six ingredients...that’s it.
Honestly, this would even be a great dish for an antipasto. I could literally eat the whole thing with fresh crusty bread!!! Yum.
Ingredients
(Serves 4 to 6)
1 Dozen Mini Eggplants - Stems removed and cut in half lengthwise
1 Cup Cherry Tomatoes
3/4 Cups Extra Virgin Olive Oil
¾ tsp. Salt
½ tsp. Pepper
½ Cup Italian Style Bread Crumb (See the recipe on our website for homemade version, but can use store bought)
Method
Preheat the oven to 400 degrees.
In a shallow 9 inch baking pan (I use Pyrex) put the eggplant and the tomatoes. Toss with ½ cup of olive oil, salt and pepper. Make sure the flesh side is down for each piece of eggplant and put in the oven for about 30 minutes until the eggplant is almost cooked through.
In the meantime, in a bowl combine the bread crumbs with ¼ cup of olive oil.
Take the eggplant mixture out of the oven. Flip the eggplants over and spread the bread crumb mixture evenly over the top of the veggies.
Put them back in the oven for another 10 minutes until the breadcrumbs are nice and toasty. Serve
.