Garlic Roasted Japanese Eggplant

Prep Time
Cook Time
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"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 is 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 by Step Method

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.


  • No special tools are required.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the eggplant, choose ones that are firm, smooth, and glossy.
  • For the olive oil, opt for one with a high smoke point, such as extra-virgin olive oil.

  • Substitute olive oil with avocado oil - Avocado oil is a healthier alternative to olive oil as it has a higher smoke point, meaning it can withstand higher temperatures before it starts to break down and smoke, making it a better choice for roasting. It also has a milder flavor, allowing the garlic flavor to stand out more.
  • Substitute lemon juice with lime juice - Lime juice has a slightly more acidic flavor than lemon juice, which can help to enhance the flavor of the garlic. It also adds a slightly different flavor profile to the dish that can be a nice change from the traditional lemon juice.

Chili-Garlic Roasted Japanese Eggplant: Add 1 tablespoon of chili flakes to the garlic mixture.

Lemon Herb Rice: This light and flavorful rice dish is the perfect accompaniment to the garlic roasted eggplant. The lemon and herbs add a bright flavor to the dish and the light texture of the rice will complement the creamy texture of the eggplant.

Garlic Roasted Asparagus: This simple yet flavorful side dish is the perfect complement to the lemon herb rice. The roasted garlic adds a subtle sweetness to the asparagus, which pairs nicely with the bright lemon flavor of the rice. The crunchy texture of the asparagus also provides a nice contrast to the light texture of the rice.


Q: What temperature should I roast the eggplant?

A: Roast the eggplant at 400 degrees for 30-40 minutes.

Q: How do I know when the eggplant is done?

A: The eggplant is done when it is tender and lightly browned. You can also insert a knife into the center to check for doneness.

8 Reviews

Tia Lisa Hansen Justice

I made a few adjustments to this. I mixed the lemon juice, oil (I only had Canola oil on hand, so I didn't use olive oil.), and garlic with a package of Italian salad dressing mix, using the measurements for the dressing (I used all lemon juice instead of vinegar and water). I also did yellow squash the same way. They are roasting now, so I'm looking forward to trying them. Update: The lemon was a little bit strong on the eggplant but it was good anyway, and the yellow squash was great! I think the next time, I'll cut the lemon juice back a bit.


(8 Aug 2021)

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)

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Fun facts:

Eggplants were first cultivated in India, and have been enjoyed in the country since the fifth century BC. The vegetable was brought to Europe by the Moors in the Middle Ages, and was quickly adopted by the Italians, who named it “melanzana” which is derived from the Arabic word for “aubergine.”

Japanese eggplants are a favorite of celebrity chef Gordon Ramsay, who often uses them in his dishes. He believes that the vegetable’s sweetness and texture pairs well with the intensity of other flavors, making it a great addition to any meal.