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Jun 26, 2016 · Recipes. Main Category. Vegetables. Garlic Roasted Japanese Eggplant. 5.0. ( 8 reviews ) Review. Cooking Mode. Watch Video. Add Photo. 5. Ingredients. 10m. Prep Time. 30-40m. Cook Time. 40m. Ready In. Recipe: #24173. June 26, 2016. Categories: Side Dishes , Eggplant , Japanese, more. recipe by: TwisSis. Save. recipe. Rate & Review. Print. Get.
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- Ingredients
- Directions
1 (4 ounce) Japanese eggplant, ends trimmed
¼ cup extra-virgin olive oil
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.
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Aug 13, 2023 · Preheat an oven to 425°F. Line a baking sheet with parchment paper. Cut the eggplant in half lengthwise, then cut it into 3-inch pieces. In a large bowl, mix the olive oil, ginger, garlic, soy sauce, Sriracha and kosher salt. Add the sliced eggplant and toss with your hands until evenly coated.
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Instructions. Preheat an oven or pellet grill to 400 F. Trim top of eggplants; slice in half lengthwise. Arrange on baking sheet or pizza stone. Make small slits in the eggplant flesh so that seasonings will penetrate the insides. Brush eggplant flesh with Williams' Sonoma garlic parmesan dipping oil or EVOO.
Sep 19, 2023 · Preheat the oven to 385°F. 2. Score the cut-side of the eggplant in a crosshatch pattern using a paring knife. Slice the eggplant halves in half crosswise if preferred; otherwise, arrange on a baking sheet, cut side up. 3. In a small bowl, combine the olive oil, soy sauce, miso, rice vinegar, garlic, and ginger.
Preheat oven to 400 degrees F. 2. Lightly salt the eggplant halves and let them sit for about 20 minutes. Blot with a paper towel. 3. In a small bowl, whisk together the remaining ingredients. 4. Place the eggplant, cut side up, on a shallow baking pan. Brush the garlic coconut oil mixture onto the eggplant. 5.
Ingredients. Yield:4 servings as an antipasto, or 2 as a main dish. 4 small Japanese eggplants. 3 tablespoons extra-virgin olive oil, divided. Sea salt. Cracked black pepper. 1 large, very ripe...
