Eggplant is one of the most versatile and delicious plant foods on the planet and its many varieties such as Chinese, Indian and Mediterranean are incredibly easy to grow. They are also incredibly cheap to purchase, which makes them highly desirable. In this blog, i will share with you a Roasted japanese eggplant recipe that is extremely delicious.
There is nothing like the smell of Roasted japanese eggplant. The smell of it cooking on the stove top and the sight of a whole eggplant is hypnotic. In fact, I’d go as far as saying that eggplant is one of the most simple and delicious vegetables there is. It’s also one of the most versatile vegetables as well. It can be used as a starchy filler for soups or meat dishes. Its bright green color makes it the perfect ingredient for salads and vegetables.
Roasted Japanese eggplant is a great appetizer for any party. The eggplant is marinated and then baked for an hour. It may take a little longer but the taste is worth it. If you’re looking for a quick dish that you can make in advance, this is it. Japanese eggplant is one of the healthier veggie’s that you can consume. Thanks to its noodle like texture and the fact that it does not contain any fats and or cholesterol, it is one of the top choices in meals and snacks.
How To Make Roasted Japanese Eggplant
Roasted Japanese Eggplant Recipe is a simple but delicious side dish that requires little to no effort or added costs. This particular recipe was made for a dinner party that my wife was inviting. I served it as a side dish, but it’s also delicious as an appetizer. The eggplant came out quite nicely. The eggplant is in a very unique shape, with a flat top and a domed base. Give it a try today!
Ingredients
- 4 (1 1/4 pounds) Japanese eggplant
- Sea salt (to sprinkle)
- 2 tablespoons olive oil
- 1 tablespoon garlic (crushed )
- 3 tablespoons lemon juice
Step By Step Instructions To Make Roasted Japanese Eggplant
Step 1
Remove the ends from the eggplants and slice them in half longways.
Step 2
Sprinkle generously with sea salt after scoring the flesh with short diagonal cuts. Let the eggplant sit for 20 minutes to draw out some of the liquid.
Step 3
Remove the moisture from the eggplants by wiping them with a paper towel. Place the eggplant flesh side up on a baking sheet.
Step 4
Combine the remaining ingredients in a small cup. Top the eggplants generously with the garlic mixture.
Step 5
Roast at 400 degrees for 30-40 minutes. On the inside, let it get really mushy and creamy while the skins crisp up a bit. Enjoy!
In Closing
We hope you enjoyed this recipe for Roasted Japanese Eggplant. This is the perfect home chef recipe for roasted Japanese eggplant. The eggs are soaked and then roasted in the oven. The result is a crispy eggplant with an amazing rich and nutty flavour. If you have any questions about this recipe, please leave a comment below. Thanks for reading!
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Roasted Japanese Eggplant Recipe
Ingredients
- 4 (1 1/4 pounds) Japanese eggplant
- Sea salt (to sprinkle)
- 2 tablespoons olive oil
- 1 tablespoon garlic (crushed )
- 3 tablespoons lemon juice
Instructions
- Remove the ends from the eggplants and slice them in half longways.
- Sprinkle generously with sea salt after scoring the flesh with short diagonal cuts. Let the eggplant sit for 20 minutes to draw out some of the liquid.
- Remove the moisture from the eggplants by wiping them with a paper towel. Place the eggplant flesh side up on a baking sheet.
- Combine the remaining ingredients in a small cup. Top the eggplants generously with the garlic mixture.
- Roast at 400 degrees for 30-40 minutes. On the inside, let it get really mushy and creamy while the skins crisp up a bit. Enjoy!
