5 from 3 votes
Roasted Japanese eggplants on baking sheet, with lemons, garlic and avocado pesto
Japanese eggplant Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

This Japanese eggplant recipe makes a great appetizer. Are you looking for healthy eggplant recipe for dinner? Roasted eggplant with avocado pesto is a winner!

Course: Main Course, Snack
Cuisine: Asian cuisine
Keyword: easy, gluten free, healthy, summer, vegan
Servings: 3
Calories: 397 kcal
Author: Cooking Journey
Avocado Pesto:
  • 1 ripe avocado
  • 20 g cedar (pine) nuts / 0.7 oz + extra for serving
  • 1 clove garlic
  • 60 ml olive oil extra virgin /4.5 tbsp
  • 1 tbs lemon juice
  • 1/4 tsp dry basil powder or few fresh leaves
Marinade for eggplants:
  • 1 tbsp sesame oil or olive oil
  • 1 tbsp soy sauce light
  • 1 tbsp vodka
  • 1 tsp brown sugar
  • 3 Japanese eggplants * / 300 g / 10.6 oz
For serving:
  • 2 tbsp micro cress salad (optional)
  1. In a glass or bowl combine soy sauce, vodka, sesame oil and sugar.
  2. Wash eggplants and dry with a paper towel.

  3. Preheat oven to 425 F / 210 C.
  4. Layer baking tray with parchment paper.
  5. Slice eggplants lengthwise and put on a baking tray with skin side down.

  6. Cut the flesh of eggplants to form diamonds, but don’t cut the skin. (See the photo in post).
  7. Gently push the eggplant from skin side up with your fingers, so that the cuts will open more.

  8. Generously brush eggplant flesh with soy marinade.

  9. Bake 30 min or until the eggplant is soft (check with a fork).
  10. Meanwhile peel avocado, cut it in half and remove the pit. Blend all ingredients for pesto, including avocado and place in the serving bowl.

  11. Cut baked eggplant into thirds and serve hot or cold, sprinkled with cress salad, pine nuts and avocado pesto aside.

Recipe Notes

* You can substitute Japanese eggplants to Chinese eggplants.