Garlic Roasted Japanese Eggplant Recipe

"Found @ realhealthyrecipesdotcom (a blog site by Diana Keuilian) & entered here for the Culinary Quest #3 because I love eggplant & appreciate all things simple & flavorful. Diana said "The key to making this recipe extra delicious is to roast it until it’s really really tender & golden. If in doubt, leave it in to roast a little longer." (Time does not include the resting time as detailed in Prep Step 1) ENJOY!"

Original recipe yields 4 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

4 (1 1/4 pounds) eggplant (Japanese)
Sea salt, to sprinkle (See Prep Note #1)
2 tablespoons olive oil

1 tablespoon crushed garlic (heaping)
3 tablespoons lemon juice (or juice of 1 lemon)

Nutritional

Serving Size: 1 (19.1 g)
Calories 70.6
Total Fat - 6.8 g
Saturated Fat - 0.9 g
Cholesterol - 0 mg
Sodium - 1.8 mg
Total Carbohydrate - 2.7 g
Dietary Fiber - 0.5 g
Sugars - 0.3 g
Protein - 0.5 g
Calcium - 4.6 mg
Iron - 0.2 mg
Vitamin C - 5.3 mg
Thiamin - 0 mg

Step 1

Trim the ends from the eggplants & slice in half the long way. Carefully score the flesh w/short diagonal cuts & sprinkle generously w/sea salt. Allow the eggplant to sit for 20 min to draw out some of the liquid. *(You can use less sea salt if diet-restricted of course, but this draws out the excess moisture. Most of the salt will drain away or be wiped away in Step 2.)*

Step 2

Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet flesh side up.

Step 3

In a small cup, combine the remaining ingredients. Generously coat the tops of the eggplants w/the garlic mixture. *(A pastry brush seems ideal for this)*