Garlic Roasted Japanese Eggplant
Servings
Prep Time
Cook Time
Ready In
Recipe: #24173
June 26, 2016
"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!"
Ingredients
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
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