I am obsessed with this recipe. It all started when, for the first time EVER, my garden successfully produced a crop of Japanese eggplants. I came up with this recipe to cover the eggplants in a garlic-lemon-olive oil mixture and then roast it to tender, golden perfection. It turned out amazingly good!
Since then I’ve been making this tasty eggplant dish at least once a week. I’m probably going to turn purple soon…
The key to making this recipe extra delicious is to roast it until it’s really really tender and golden. When in doubt, leave it in to roast a little longer.
- Trim the ends from the eggplants and slice in half the long way. Carefully score the flesh with short diagonal cuts then generously sprinkle with sea salt. Allow the eggplant to sit for 20 minutes, until some liquid is drawn out.
- Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.
- In a small cup combine the remaining ingredients.
- Generously coat the tops of the eggplant with the garlic mixture.
- Roast at 400 degrees for 30-40 minutes. Let it get really mushy and creamy on the inside while the skins crisp slightly.