Roasted Japanese Eggplant Recipes

Put eggplant slices on a baking sheet in a single layer.

Roasted japanese eggplant recipes.

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. Mix together the soy sauce sherry sesame oil and garlic in a small bowl. Place eggplant in a large shallow baking dish. 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.

Score each half and sprinkle generously with sea salt. Directions cut off the ends of the ggplant and slice in half. Wash eggplants and dry with a paper towel. Then pat with a paper towel to dry.

The skin on japanese eggplant is thin so it doesn t require peeling. Slice eggplants lengthwise and put on a baking tray with skin side down. Cut the flesh of eggplants to. Put eggplant in the oven and bake for 25 minutes.

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. Pour the marinade over the eggplant and let. Mix up the rest of ingredients and put on the flesh of the eggplant. Ingredients 4 1 1 4 pounds eggplant japanese sea salt to sprinkle see prep note 1 2 tablespoons olive oil.

Watch how to make this recipe. Layer baking tray with parchment paper. Instructions in a glass or bowl combine soy sauce vodka sesame oil and sugar. Sprinkle with sea salt garlic powder and black pepper.

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. Drizzle with olive oil. Preheat oven to 425 f 210 c. Plus its shape lends itself well to stuffing with meats and cheeses.

Let sit for 20 minutes to draw out the water. Roast the eggplant slices in the oven for about 30 35 minutes until soft and golden. Brush the eggplant slices with olive oil on both sides. 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.