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 . . .
Note: 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.
5 Japanese eggplants
sea salt
¼ cup olive oil
¼ cup fresh garlic, minced
juice of 1 lemon
Preheat the oven to 400 ̊F. Lightly grease a rimmed baking sheet with olive oil.
Slice the eggplants in half, lengthwise, and arrange in a single layer on the baking sheet. Sprinkle the cut side of each eggplant with sea salt Let sit for 20 minutes, until some liquid is drawn out. Wipe the liquid and salt off with a paper towel.
Combine the olive oil, garlic, and lemon juice in a small bowl. Rub the olive oil mixture over the tops of the eggplants. Roast for 30–40 minutes. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —