{Nourish} Curried Baby Eggplant


Baby eggplant are a CSA staple this time of year and well, they are so darn cute to boot. As you know, I am not a fan of spending hours in the kitchen so I love the fact that I can whip these up in a pinch. Contrary to popular belief, you do not have to peel, fry and/or saturate eggplant in oil to make it palatable. This recipe is proof. Its wildly flavorful and easy to make. Sounds like a winner to me! 










Sure,  baby eggplant are cute, but did you know that they are really good for you too? Eggplant is a good source of fiber and B Vitamins. It is also rich in minerals like copper and manganese as well as disease fighting antioxidants. Challenge yourself to keep that beautiful, purple-hued skin on–tons of nutrients live there! No baby eggplant on hand? Dice up a big guy into 1-2′ cubes and you are ready to roll! I simply tossed the eggplant with robust spices and herbs then roasted them to create a quick and tasty side dish! Yum!

Curried Baby Eggplant | A simple and delicious vegetable side dish made with flavorful whole food ingredients.

{Photo Credit: Madison Carrol}

Curried Baby Eggplant
Serves 4
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Prep Time
5 min
Prep Time
5 min
  1. 8-10 baby eggplant, halved lengthwise
  2. 2 tablespoons olive oil
  3. 1 clove of garlic, grated
  4. 1 tablespoons fresh oregano, chopped
  5. 1 tablespoon curry powder
  6. 1/4 teaspoon cumin
  7. 1 teaspoon lime zest
  8. 1 tablespoon lime juice
  9. red pepper flakes (optional)
  10. sea salt and pepper to taste
  1. Preheat the oven to 450.
  2. Combine all of the ingredients (sans the eggplant) in a bowl and whisk together to form a paste.
  3. Add the eggplant and toss to coat evenly.
  4. Arrange the eggplant in a single layer (skin up or down) on a baking dish.
  5. Bake for 8 minutes.
  6. Turn oven to broil and brown for 1-2 minutes.
  7. Serve with lime wedges
Katie Cavuto https://katiecavuto.com/

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