Roasted Japanese Eggplant- a healthy & tasty way to enjoy your summer harvest of eggplants!
A few years ago I started growing Japanese eggplant in my vegetable garden. Not only are they easy to grow, they’re delicious! Japanese eggplants and longer and thinner than regular eggplants. They’re in season from July to October.
Eggplant is very low in calories, sodium and saturated fat. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese. Leaving the skin on adds fiber to your diet.
Japanese Eggplants are sweeter and their flesh isn’t as tough as their American counterparts. This Roasted Japanese Eggplant recipe is my current favorite way to prepare them. It only takes 5 minutes of prep time and it’s the ideal side dish for light summer meals.
When cooking, I love to let the natural flavor of veggies shine. This simple marinade makes the eggplant tender but it doesn’t take away from its natural taste. A sprinkle of cilantro, diced red onion and pine nuts is the perfect finishing touch!
Roasted Japanese Eggplant
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
Servings
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- 3 Tablespoons olive oil
- 2 Garlic cloves minced
- Sprinkle Cumin
- 1/2 Teaspoon Coriander
- 1 Tablespoon Fresh lemon juice
- Ground pepper to taste
Ingredients
For the marinade
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- Preheat the oven to 425 degrees. In a small bowl, combine the ingredients for the marinade.
- Cut the eggplants lengthwise and in half. Place on a foil-lined baking tray. Drizzle with the marinade and bake for 25 minutes.
- Let cool and garnish with diced red onion, cilantro and pine nuts.
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