Garlic Roasted Japanese Eggplant
  1. Trim the ends from the eggplants & slice in half the long way. Carefully score the flesh w/short diagonal cuts & sprinkle generously w/sea salt. Allow the eggplant to sit for 20 min to draw out some of the liquid.

  2. Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet flesh side up.

  3. In a small cup, combine the remaining ingredients. Generously coat the tops of the eggplants w/the garlic mixture.

  4. Roast at 400 degrees for 30-40 min. Let it get really mushy & creamy on the inside while the skins crisp slightly.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇯🇵Japanese

Occasions🍗Barbecue📆Everyday🥕Vegetarian Feast

Season☀️Summer

DifficultyEasy ⏰ 25m

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