Food & Nutrition In-Season Pick: Baby Eggplant By Shape Editors Published on April 24, 2009 Share Tweet Pin Email Mildly sweet and ideal for roasting, "this fruit can sub for meat in main courses," says Chris Siversen, executive chef at Bridgewaters in New York City. as an appetizerHalve three eggplants; scoop out centers (reserve skins). Dice eggplant flesh, 2 zucchini, and 4 plum tomatoes. Sauté 10 minutes with 1 tbsp. olive oil, 1 minced garlic clove, and fresh herbs. Place mixture in skins and bake at 350°F for 15 minutes.as an entrée Place alternating pieces of cubed eggplant and leg of lamb on 16 skewers. Season with salt and pepper; grill for 7 minutes. Mix 1 cup lowfat plain Greek yogurt with 2 tbsp. lemon juice, 2 tbsp. chopped dill, and 1 tsp. ground cumin. Serve sauce with skewers.as a sidePour 1 tbsp. olive oil into a pan. Add 1 tbsp. ginger, 1 tsp. garlic, 2 tbsp. cilantro, 2 diced eggplants, and 1 sliced red onion. Sauté for 15 minutes. Add 1 tsp. sesame oil and 2 tbsp. low-sodium soy sauce. Cook 2 to 3 minutes. Serve with grilled shrimp. One baby eggplant: 55 Calories, 527 MG Potassium, 50 MG Folate, 8 G Fiber Was this page helpful? Thanks for your feedback! Tell us why! Other Submit