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 mins
Cook Time 30 minutes 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