Recipe by Anna Gill
1 recipe Jalapeno/Ginger/Lime Butter
½ stick. unsalted butter, softened
2 tablespoons finely minced jalapeno chile
2 tablespoons finely minced fresh ginger
2 tablespoons fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
7 baby eggplants, trimmed, cut lengthwise into halves
1. Preheat oven to 400o.
2. Combine all the ingredients for the butter in a food processor and process until well combined and smooth, about
2 minutes. Set aside.
3. In a medium bowl, mix oil, garlic, salt and pepper. Place eggplant halves on a baking sheet and brush with the oil
mixture. Cover the sheet with aluminum foil.
4. Roast for 10 minutes.
5. Uncover and continue to roast for an additional 5 minutes. The eggplant should be slightly browned and just
tender (see note).
6. Place eggplant on serving dish and drop a dollop of the butter on each slice.
The eggplant can be grilled rather than roasted. Take care not to overcook them.
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