Recipe found on guavarose.com
1 lb. miniature round eggplants
1-1/2 Tbsp. grapeseed oil
Sea salt and pepper
Suggested dipping sauce:
Spicy Ginger – diluted shoyu (Japanese-style soy sauce), grated ginger, sesame oil, chili oil or dried red chilies, touch of sugar and vinegar, chopped green onions to taste
Preheat oven to 400º. Pierce eggplants all over with the tip of a paring knife. Place onto a baking sheet.
Drizzle with oil, then sprinkle lightly with salt and pepper. Mix them all up and arrange in a single layer.
Bake for 35-40 minutes, or until they are soft and cooked through.
Serve warm, at room temperature, or cold with a dipping sauce of choice.
Optional: Slice the globe end of each cooked eggplant about four times to create a fan shape. This will help to soak up the dipping sauce.