vegetables
Roasted Japanese Eggplant with Garlic
A summertime RizzieFarms favorite, this rustic roasted Japanese eggplant is buttery-soft on the inside with lightly crisped skins on the outside. Scored eggplants are salted to draw out excess moisture, then brushed generously with a bright, garlicky olive oil mixture and roasted until creamy, tender, and full of deep caramelized flavor. A splash of lemon and a sprinkle of Parmesan bring balance and richness, making this a perfect vegetable side for grilled chicken, summer salads, or any warm-weather farmhouse meal.
Ingredients
Vegetables
- 4 Japanese eggplant
- Sea salt, generous sprinkle
Garlic Coating
- 2 tablespoons olive oil
- 1 tablespoon crushed garlic
- 2 tablespoons finely grated Parmesan cheese
- Juice of 1 lemon (or 3 tablespoons bottled lemon juice)
Instructions
- Prepare the eggplants Trim the ends from the 4 Japanese eggplants and slice each in half lengthwise. Score the flesh with short diagonal cuts and sprinkle generously with sea salt to draw out moisture. Let rest for 20 minutes.
- Dry and arrange Pat the salted eggplants dry with a paper towel to remove moisture. Place them on a baking sheet, cut side up.
- Mix the garlic coating In a small cup, combine 2 tablespoons olive oil, 1 tablespoon crushed garlic, 2 tablespoons finely grated Parmesan cheese, and 3 tablespoons lemon juice. Stir well to blend.
- Coat the eggplants Generously spoon or brush the garlic mixture over the scored tops of each eggplant half, ensuring the mixture gets into the cuts.
- Roast Roast the eggplants at 400°F for 30–40 minutes. The interior should become very soft and creamy while the skins crisp slightly.
Notes
- The salt-drawing step helps concentrate flavor and improve texture.
- Japanese eggplants roast faster and creamier than globe eggplants.
- For deeper browning, switch to broil for the final 2 minutes.