Garlic Roasted Japanese Eggplant Recipes

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

GARLIC ROASTED JAPANESE EGGPLANT

Steps:

• Cut off the ends of the ggplant and slice in half.
• Score each half and sprinkle generously with sea salt.
• Let sit for 20 minutes to draw out the water. Then pat with a paper towel to dry.
• Preheat oven to 400.
• Mix up the rest of ingredients and put on the flesh of the eggplant.
• Roast until the flesh is creamy and the skins are crispy. About 40 minutes.

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Steps:

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SHEET PAN ROASTED JAPANESE EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
• Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
• Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
• Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME

Steps:

• Heat oven to 450 degrees.
• Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
• While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
• When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
• Scatter with pecorino and roast for about 5 minutes until cheese is melted.
• Transfer to a serving dish, including the pan drippings, and serve hot.