• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gina Michele
  • CRAFT
  • KNITTING
  • SEW
  • DIY HOME
  • RECIPES
  • BEAUTY
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • CRAFT
  • KNITTING
  • SEW
  • DIY HOME
  • RECIPES
  • BEAUTY
×

Roasted Japanese Eggplant

August 22, 2018 by ginamichele

Roasted Japanese Eggplant- a healthy & tasty way to enjoy your summer harvest of eggplants!

Roasted Japanese Eggplant

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

Roasted Japanese Eggplant

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
  • ½ 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
  • ½ 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.

Roasted Japanese Eggplant

Looking for Easy Vegan Recipes?

Vegan Greek Pasta Salad

Vegan Caprese Pizza

Vegan Roasted Cauliflower Tacos

Roasted Japanese Eggplant


Related

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Welcome! My name is Gina Michele and I am a mama, maker, and lover of beautiful things. Here you'll find DIYs, patterns, recipes and tutorials to endlessly delight you in your quest for a happy, homemade life.

My Vegan Cooking Blog

Gina Michele Newsletter- Inspiration delivered right to your inbox

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

Copyright © 2020 Gina Michele