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Special equipment: donut hole or mini muffin pans
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Preheat the oven to 400 degrees F.
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For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh.
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Put on a baking pan cut-side up and roast until soft, about 45 minutes.
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Set aside.
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Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour.
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Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl.
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In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth.
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Remove the roasted eggplant flesh from the skin and mash.
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Mix the mashed eggplant into the wet ingredients.
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Add the dry ingredients to the wet and mix until combined.
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Using a small scoop, fill each donut hole mold three-quarters full.
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Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
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For the cinnamon-sugar coating: Put the melted butter in a bowl.
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Combine the granulated sugar and cinnamon in another bowl.
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Remove the donuts from the pan and dip each in the melted butter.
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Roll in the cinnamon sugar to coat.
