Garlic Roasted Japanese Eggplant

Prep Time
Cook Time
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


  • 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

Debbie Carter

I love this recipe and it is so easy! One thing I would say is don't skimp on the salt to remove the moisture. I have done it both light and heavy and it is much tastier when the moisture and bitterness are removed. Delicious!

review by:
(1 May 2021)

Di Em

This was so delicious

review by:
(20 Aug 2019)

Wayne Peters

I was actually surprised how delicious this garlic Japanese Egg Plant recipe is. I love garlic bread so I quite enjoyed this recipe.

review by:
(12 Nov 2018)

Patty Bright

This Is awesome, quick and easy very tasty

review by:
(11 Nov 2018)

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)


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)