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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.

roasted japanese eggplant

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

Chinese Eggplant is lighter in color – lavender color

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.

Japanese eggplant is a deeper, rich purple

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

You can use this recipe for either Chinese or Japanese eggplant. This is a simple recipe – a "starter" recipe that you can use as a basis for other flavors.
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Cuisine Japanese
Servings 4
Calories 121 kcal


  • 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.


Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 295mgPotassium: 518mgFiber: 7gSugar: 8gVitamin A: 52IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Keyword buddabowl, buddha bowl, eggplant, vegetables
Tried this recipe?Let us know how it was!

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!