Roasted Japanese Eggplant Recipes

Preheat oven to 425 f 210 c.

Roasted japanese eggplant recipes. Pour the marinade over the eggplant and let. Mix up the rest of ingredients and put on the flesh of the eggplant. 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. Plus its shape lends itself well to stuffing with meats and cheeses.

Sprinkle the eggplant slices with garlic powder red pepper sweet paprika and italian seasoning. Sprinkle with sea salt garlic powder and black pepper. Drizzle with olive oil. Slice eggplants lengthwise and put on a baking tray with skin side down.

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. Instructions in a glass or bowl combine soy sauce vodka sesame oil and sugar. Roast the eggplant slices in the oven for about 30 35 minutes until soft and golden. Directions cut off the ends of the ggplant and slice in half.

Flip and repeat the olive oil salt garlic powder and pepper. 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. Watch how to make this recipe. The skin on japanese eggplant is thin so it doesn t require peeling.

Score each half and sprinkle generously with sea salt. Layer baking tray with parchment paper. Cut the flesh of eggplants to. Preheat oven to 400.

Mix together the soy sauce sherry sesame oil and garlic in a small bowl. Place eggplant in a large shallow baking dish. Brush the eggplant slices with olive oil on both sides. Wash eggplants and dry with a paper towel.

Then pat with a paper towel to dry. 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. Ingredients 4 1 1 4 pounds eggplant japanese sea salt to sprinkle see prep note 1 2 tablespoons olive oil. Put eggplant slices on a baking sheet in a single layer.