Ingredients
4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes (or 1 head cauliflower)
5 fresh green Thai chiles, halved lengthwise (I used 2 serranos)
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
