Garlic Roasted Japanese Eggplant

4
Servings
10m
Prep Time
30-40m
Cook Time
40m
Ready In


"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
OK

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)*

Step 4

Roast at 400 degrees for 30-40 min. Let it get really mushy & creamy on the inside while the skins crisp slightly.

Tips & Variations


  • No special items are required

Related

Peggy Bright

This recipe makes wonderful use of Japanese eggplant. Made half a batch as written. We loved it and will make often.

review by:
(24 Jul 2016)

artandkitchen

I love vegetables and I prepared this to add them to our combo meal. I decided to prepare this with eggplant and with zucchini as at the moment we are getting lot of zucchini from our garden. Both were really delicious and the cooking time was the same! Thank a lot for this recipe!

review by:
(24 Jul 2016)

Debbwl

Wow this turned out even better than anticipated! While this is not garlic bread for me it is the next best thing and is a dish I am looking forward to making again. I did score and salt the eggplant and used the juice of ½ a large lemon. Thanks for the post.

review by:
(17 Jul 2016)