Japanese eggplant is long and skinny, unlike a globe eggplant, which is fat and roly-poly! The thinner eggplant is quick to roast in the oven.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the quickest and easiest ways to cook and season vegetables. For the fastest method of cooking, use “Level One Method.” For the most flavor, but a few extra steps, use “Level Three Method.”
Japanese vs. Chinese Eggplant
I’ve grown both varieties of eggplant in my garden – and prefer these Asian varieties over the Italian globe eggplant.
Both Japanese and Chinese eggplant are long and skinny, with a thin skin and very few seeds. They do not require salting (as they are less bitter than globe eggplants) and of course, roast quicker than globe.
Recipes using Japanese and Chinese Eggplant
This one is my FAVORITE. It’s actually a Chinese recipe, but I used Japanese eggplant, as that’s what was growing in my garden.
See this recipe for Chinese Eggplant with Spicy Garlic Sauce
In this recipe for Stuffed Roasted Eggplant with Sausage, we scrape out the insides of the eggplant, then mix that with sausage.
How to Roast Japanese Eggplant
- 4 Japanese or Chinese eggplants halved, lengthwise
- 2 tablespoons cooking oil
- 2 cloves garlic very finely minced
- 1/2 teaspoon salt
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Score the cut side of each eggplant a few times.
- In a small bowl, combine the cooking oil, garlic and salt. Brush garlicky cooking oil on the cut halves of the eggplant.
- Transfer to baking sheet, cut side up and roast for about 25-30 minutes or until eggplant is soft.
If you have tried making roasted eggplant in the oven, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!