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Roasted Japanese Eggplant
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!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course, Snack
Cuisine:
Asian cuisine
Keyword:
easy, gluten free, healthy, summer, vegan
Servings:
3
Calories:
421
kcal
Author:
Cooking Journey
Equipment
a bowl and a whisk
paper towel
Oven
baking tray with parchment paper
knife
Ingredients
Avocado Pesto:
1
avocado
ripe
20
g
pine nuts
+ extra for serving
1
clove
garlic
60
ml
olive oil
extra virgin
1
tbs
lemon juice
1/4
tsp
ground dried basil
or fresh, minced
Marinade for eggplants:
1
tbsp
sesame oil
or olive oil
1
tbsp
soy sauce light
1
tbsp
vodka
1
tsp
brown sugar
300
g
Japanese eggplants *
3 eggplants
For serving:
2
tbsp
micro cress salad
(optional)
Metric
-
US Customary
Instructions
In a glass or bowl combine soy sauce, vodka, sesame oil and sugar.
1 tbsp sesame oil,
1 tbsp soy sauce light,
1 tbsp vodka,
1 tsp brown sugar
Wash eggplants and pat dry with a paper towel.
300 g Japanese eggplants *
Preheat oven to 425 F / 210 C.
Layer baking tray with parchment paper.
Slice eggplants lengthwise and put on a baking tray with skin side down.
Cut the flesh of eggplants to form diamonds, but don’t cut the skin. (See the photo in post).
Gently push the eggplant from skin side up with your fingers, so that the cuts will open more.
Generously brush eggplant flesh with soy marinade.
Bake
30 minutes
or until the eggplant is soft (check with a fork).
Meanwhile peel avocado, cut it in half and remove the pit. Blend all ingredients for pesto, including avocado and place in the serving bowl.
1 avocado,
20 g pine nuts,
1 clove garlic,
60 ml olive oil,
1 tbs lemon juice,
1/4 tsp ground dried basil
Cut baked eggplant into thirds and serve hot or cold, sprinkled with cress salad, pine nuts and avocado pesto aside.
2 tbsp micro cress salad
Video
https://cookingjourneyblog.com/wp-content/uploads/2020/09/Japanese-Eggplant-Recipe-Roasted-Eggplant-video.mp4
Notes
* You can substitute Japanese eggplants to Chinese eggplants.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
39
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
24
g
|
Sodium:
344
mg
|
Potassium:
680
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
806
IU
|
Vitamin C:
18
mg
|
Calcium:
33
mg
|
Iron:
1
mg