Roasted Japanese Eggplant

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 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!

Looking for more Easy Vegan Recipes?

Vegan Greek Pasta Salad

Vegan Caprese Pizza

Vegan Roasted Cauliflower Tacos

Print Recipe

Roasted Japanese Eggplant

Healthy & tasty way to enjoy summer eggplants!

Prep Time

5 Minutes

Cook Time

25 Minutes

Servings

Servings

Ingredients

• 2 Japanese Eggplants- large

For the marinade

• 3 Tablespoons olive oil
• 2 Garlic cloves minced
• Sprinkle Cumin
• 1/2 Teaspoon Coriander
• 1 Tablespoon Fresh lemon juice
• Ground pepper to taste

Garnish

• Red onion- diced
• Cilantro- chopped
• Pine nuts

Prep Time 5 Minutes Cook Time 25 Minutes Servings Servings Ingredients 2 Japanese Eggplants- large For the marinade 3 Tablespoons olive oil 2 Garlic cloves minced Sprinkle Cumin 1/2 Teaspoon Coriander 1 Tablespoon Fresh lemon juice Ground pepper to taste Garnish Red onion- diced Cilantro- chopped Pine nuts

Instructions

1. Preheat the oven to 425 degrees. In a small bowl, combine the ingredients for the marinade.
2. Cut the eggplants lengthwise and in half. Place on a foil-lined baking tray. Drizzle with the marinade and bake for 25 minutes.
3. Let cool and garnish with diced red onion, cilantro and pine nuts.