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.

Music by David Molina:
Video by Hungry Village:

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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  1. I love this recipe Gianni! When I click on the screen for the full text recipe it takes me to your website but there is no recipe there. Do I need to subscribe to the webpage to get the printed recipe?

  2. 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.

  3. … 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!

  4. 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 .

  5. 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!

  6. 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

  7. 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.

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