For this batch of roasted eggplants, I roasted them with olive oil, salt, and pepper. I served them with a bowl of sour cream drizzled with honey and garnished the dish with fresh basil leaves and lemons. You can also use Greek yogurt or ricotta cheese.| Cooking in The Keys
Indulge in bite-size baby eggplant parmigiana, a cheesy appetizer made with mini eggplants stuffed with gooey cheese.| Cooking in The Keys