Roasted Japanese Eggplants
Beautiful regal purple Japanese eggplants appeared in our co-op veggie box this week
They were long and slender and I crossed my fingers that they weren’t as seedy as regular eggplant. Weird, I know, but the hubs doesn’t like the traditional kind. So, blessed be, when I sliced those bad boys open they were firm, more akin to a zucchini or summer squash, and they roasted up super tasty. I like to keep it simple, especially when trying fun new things. This is a simple recipe that lets the natural flavors shine.
Roasted Japanese Eggplant
Serves/ Yield: 4-6
Prep Time: 5 minutes
Cook/ Assembly Time: 20-30 minutes
Total Time: 25-35 minutes
- 2 Japanese Eggplants
- 2 Tbsp. Olive oil
- 1 tsp. garlic
- Salt & Pepper, to taste
Preheat the oven to 400 degrees Fahrenheit. Chop the eggplants into one-inch cubes – discard end. Toss in olive oil and spices.
Bake for 20-30 minutes. Toss half way through. There should be some nice browning, but not blackened.
Options and Notes: Such a simple recipe. Feel free to customize the spices to your liking – onion powder and thyme would be nice additions.