Roasted Japanese Eggplant Recipes

Layer baking tray with parchment paper.

Roasted japanese eggplant recipes. The skin on japanese eggplant is thin so it doesn t require peeling. Score each half and sprinkle generously with sea salt. Let sit for 20 minutes to draw out the water. Preheat oven to 425 f 210 c.

Ingredients 4 small japanese eggplants 1 4 cup olive oil divided 1 2 teaspoon kosher salt 1 dry pint of cherry tomatoes quartered about 10 ounces 1 clove garlic minced 1 teaspoon minced shallot 1 tablespoon chopped fresh herbs such as basil oregano tarragon or a combination 1 tablespoon. Directions cut off the ends of the ggplant and slice in half. Preheat oven to 400. Pour the marinade over the eggplant and let.

Mix together the soy sauce sherry sesame oil and garlic in a small bowl. Put eggplant in the oven and bake for 25 minutes. Japanese eggplant is slender and longer than the traditional rounded eggplant we are used to in the west one advantage of cooking with japanese eggplant is that it virtually seedless and therefore less bitter than regular eggplant. Eggplant is the best kind of vegetable which is to say it s a multi tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes.

Sprinkle with sea salt garlic powder and black pepper. Sprinkle the eggplant slices with garlic powder red pepper sweet paprika and italian seasoning. Then pat with a paper towel to dry. Brush the eggplant slices with olive oil on both sides.

Ingredients 4 1 1 4 pounds eggplant japanese sea salt to sprinkle see prep note 1 2 tablespoons olive oil. Mix up the rest of ingredients and put on the flesh of the eggplant. Wash eggplants and dry with a paper towel. Flip and repeat the olive oil salt garlic powder and pepper.

Watch how to make this recipe. Roast the eggplant slices in the oven for about 30 35 minutes until soft and golden. It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sautéed for ratatouille baba ghanoush and more. Ingredients 4 small japanese eggplants 3 tablespoons extra virgin olive oil divided sea salt cracked black pepper 1 large very ripe heirloom tomato 2 cloves garlic crushed 4 sprigs of fresh thyme 2 ounces pecorino di fossa or parmigiano reggiano shaved or thinly sliced.

Slice eggplants lengthwise and put on a baking tray with skin side down. Drizzle with olive oil. Instructions in a glass or bowl combine soy sauce vodka sesame oil and sugar. Place eggplant in a large shallow baking dish.