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

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)