Vegetarian

Roasted Japanese Eggplant is for Dinner.

Roasted Japanese Eggplant takes 30 minutes to prepare.

Roasted Japanese Eggplant takes 25 minutes to cook.

Roasted Japanese Eggplant makes 1 servings.

The ingredients for Roasted Japanese Eggplant are:

84.0 gram(s) 1 average sized japanese eggplant
1 tbs avocado oil (or oil of your choice)

Here is how you make Roasted Japanese Eggplant:

Preheat oven to 425F. Grease a foiled baking sheet with avocado oil. Cut the stem off of the eggplant. Slice lengthwise. Salt the cut side and leave for 30 min (or until oven is preheated). Rinse off the salt. Pat dry with paper towels. Season to your liking. Salt and Pepper. Or curry powder. Italian seasoning. All good options. Cut deep hash marks into the flesh of eggplant. Lay eggplant halves cut side down on greased foil. Can roast over a sprig of rosemary or oregano or thyme. Bake for 25-30 min until skin is shriveled and eggplant is collapsed and soft. Leave for 10 minutes to cool before handling. Can be used for soups or dips or eaten as is.Serving Size: 1 Japanese EggplantNumber of Servings: 1.0Recipe submitted by SparkPeople user MHAEFER.

The nutritional information for Roasted Japanese Eggplant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 155.0

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 2.0 g
• Protein: 1.0 g

Roasted Japanese Eggplant is Asian cuisine.

The dietary needs meet for Roasted Japanese Eggplant is Low Carb