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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 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Japanese
Servings 4
Calories 121 kcal

Ingredients
  

  • 4 Japanese or Chinese eggplants halved, lengthwise
  • 2 tablespoons cooking oil
  • 2 cloves garlic very finely minced
  • 1/2 teaspoon salt

Instructions
 

  • 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.

Nutrition

Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 295mgPotassium: 518mgFiber: 7gSugar: 8gVitamin A: 52IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Keyword buddabowl, buddha bowl, eggplant, vegetables
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