Japanese eggplant, known for its tender flesh and mild flavor, is the perfect canvas for this simple yet elegant dish. Roasted to perfection and infused with the aromatic goodness of garlic, this recipe is a must-try for eggplant lovers.
INGREDIENTS
- 4 (1 1/4 pounds) Japanese eggplants
- Sea salt (to sprinkle)
- 2 tablespoons olive oil
- 1 tablespoon crushed garlic (heaping)
- 3 tablespoons lemon juice (or juice of 1 lemon)
NUTRITIONAL INFORMATION (PER 19.1G SERVING)
- Calories: 70.6
- Total Fat: 6.8g
- Saturated Fat: 0.9g
- Cholesterol: 0mg
- Sodium: 1.8mg
- Total Carbohydrate: 2.7g
- Dietary Fiber: 0.5g
- Sugars: 0.3g
- Protein: 0.5g
- Calcium: 4.6mg
- Iron: 0.2mg
- Vitamin C: 5.3mg
STEP-BY-STEP METHOD
- Prep the Eggplants:
Trim the ends off the eggplants and slice them in half lengthwise. Score the flesh with short diagonal cuts and sprinkle generously with sea salt. Let the eggplant sit for 20 minutes to draw out some of the moisture. (If you are reducing salt intake, use less, but this step helps remove moisture. Most of the salt will be wiped away in the next step.) - Blot the Eggplants:
After 20 minutes, use a paper towel to blot away the moisture from the eggplants. Arrange the eggplants on a baking sheet, flesh side up. - Prepare the Garlic Mixture:
In a small bowl, combine the olive oil, crushed garlic, and lemon juice. Mix well. - Coat the Eggplants:
Brush the garlic mixture generously over the tops of the eggplants. (A pastry brush works well for this.) - Roast the Eggplants:
Preheat the oven to 400°F (200°C). Roast the eggplants for 30–40 minutes, until the flesh becomes soft and creamy and the skin crisps slightly. - Serve:
Once roasted, the eggplants should be tender inside with a slightly crispy skin. Serve immediately as a side dish or on its own.
Tips:
- No special tools are needed for this recipe.
- Adjust the salt amount to your preference or dietary needs.
