Baked Baby Eggplant, Italian Recipe – Gianni’s North Beach

Baked Italian baby eggplant is a favorite blog text recipe post so we decided to show you how to make it.

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The only two days of heavy rain this whole winter had to be when I’m out food shopping over the weekend for the 3 episodes shot on Monday. I know we need the rain but that doesn’t mean I can’t complain.

I was a man on a mission. Off I went to the Ferry Building Saturday farmer’s market in the rain. No Italian baby eggplant. I hit at least six other markets and baby Italian eggplant were nowhere to be found. All I got was wet.

I panicked. I needed eggplant for Monday’s shoot. While scouring the city I caught a glimpse of dark eggplant on a sidewalk stand as the bus passed Grant Street in Chinatown. I made my way back to the produce stand and there I found not the Italian baby eggplant I desperately needed but Japanese eggplant instead.

I was about to pass them up when I said to myself “Hey, you got a show to shoot. Whaddaya gonna do? Buy these. Stupido! This happens to other people too, so it’s an improvisation lesson.”

I prefer the baby Italian eggplant but if I can’t get ’em Japanese eggplant will do just fine. The taste and texture is as good as baking the small black-purple Italian ones. But if I find them in market, I go for the baby Italians every time.

Let me know if there are other recipe posts or other Italian dishes you want me to cook and maybe we’ll add them to our upcoming video episode list.

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Comments

Monti Gabbana says:

Ciao, Gianni ma tu si vero nato in italia ?? ti voglio dire che mi piaciano tutti gli video mi fai venire la fame sempre quando cuccini. Forse sta sera per cena faccio le melanzani anche io le prendo del giardino .

Vanilla Meringue says:

I’m making this along with some gemilla tonight. My husband and I (Bay Area transplants from Philly) absolutely love your videos. Keep on making great content! Thank you, Gianni!

JohnnyRetro says:

Luv eggplant especially parmigiano, going to try this one

Elham Sindi says:

Yammmmmmmmmmmy

Anthony Porta says:

I just made your Egg Plant Dish- I used organic Eggplant and added wild basil Chiffinad style. It was delicious. Looking forward to more videos Gianni! 

Harry Conte says:

John what a trip down memory lane. My mother used to make this back in New Haven when we were growing up. That meal and a side of bucatini and salad was one of my favorite dishes. She used to call it eggplant oreganada. It was very aromatic and tasty.

Dale Meyer says:

I can hardly wait to make this tomorrow! Thanks Gianni for another mouth watering recipe!

theresa bollman says:

Looks wonderful, Gianni. Very nice!

Bill Flaherty says:

John: At 2:09 you start adding EVOO. Why did’t you salt to remove the liquid taste as you have done in other vids?  

VinniethePanda says:

Gianni you’re killing me here…I got to stop watching the vids at night! Those are some gorgeous looking aubergines, and nice idea using the off cuts to add to a tapenade.

Peggy Shipp says:

Thank you so much for sharing this! Love it! Making it tonight. 🙂 

Donielle Stenson says:

nice heart healthy recipe . For everyone who loves this delicious vegetable. xxoo Gianni

Dorythee Darling says:

thanks! nice recepie

Raphael Cortez says:

Where r u?

Joe Mel says:

Ok, first of all, spare me the archaic steeple art piece in the background,  reminds me of those lawn decorations, one eyed brken eared lion statues, and so many guys can’t even dance the funk.  How long is the cooking time? should have been stated at the beginning, so i can put whatever i like on it. ba-ding, ba-dung

Sara Rhiannon says:

“I may have to go to confession”….lol…..u the man! Thank you!

snowmchristv says:

LOL Whacked him………I tried your eggplant parmagian and it was a success, we enjoyed it very much. Thank you Gianni, I really enjoy learning to make this great tasting food

slicker55 says:

… and another… “ooh, that’s what we’ll try next” then boooooom – another recipe pops up and we’re saying the same thing again… soon much choice… amazin’ recipes… thank you!

Nancy Bee says:

I absolutely love eggplant too…cooked in almost any fashion. Restaurants mess up eggplant parmigiano almost everywhere here in the midwest. I will use your recipe — the key, I think, is losing the awful breading and finding quality tomatoes and cheese. Thank you so much for giving us a great recipe!

Susan K says:

May have to go to confession ….love your channel , your funny

dojufitz says:

You don’t have to salt those babies first?

Toni Benedict says:

I am making this tonight!…..and may I suggest a penance for using the Japanese eggplant. Let me know 🙂

annie46664 says:

YUM! YUM! YUMMY Gianni!
I adore eggplant … yet hated it as a child whenever my Mom cooked it like French toast (coated in egg & flour). 
Thanks! I’m definitely going to make this one … SOON TOO! 🙂 
~Durban~ xox

Cynthia Kennedy says:

I think this is a simple but delicious way to make baked baby eggplant.  It was just what I was looking for!  Thank you so much.

Sameena Rani says:

Nice

ngatiramona says:

I absolutely love your style, charm and recipes! Bravo♡

WannaBite says:

a very delicious veggie.thank you for sharing with us today.VERY NICELY DONE.

Living good says:

Wow that looks delicious…  I will have to see if I can find any baby egg plant. Love your videos, top quality.  I gotta say I like your style of humor too. Thanks for sharing.

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