Updated: Mar 21, 2022
This roasted eggplant recipe is so so so simple. I don’t even know if I can call this as a recipe, but here it is!
I make this when eggplants are in season, since they are naturally sweet and juicy.I’m using small sized eggplants which are most widely available in Japanese supermarkets. However, you can use larger ones as well.
I'm showing you two ways of cooking: using an oven and a stove.
Pick whichever one works better for you!
Enjoy the simplicity! Your mouth will be filled with the juice of eggplants!!
<JAPANESE ROASTED EGGPLANT SALAD>
▶vegan, vegetarian (without bonito flake), gluten-free
＜Yield> 2 servings
<Prep time> 1 minute
<Cook time> 25 minutes
4 Asian eggplants (small ones)
1 teaspoon ginger, grated
chopped green onions
Using an oven
1. Preheat the oven to 200°C/ 390 °F. Wash the eggplants. Poke the surfaces of the eggplants with a fork.
2. Line up the eggplants on a piece of parchment paper. Pop them into an oven for about 15 minutes, then flip them over and cook for another 10 minutes. Let them cool down until they are safe enough to touch. Peel the skins.
3. Serve onto your plates. Garnish with some chopped green onions, bonito flakes, grated ginger and soy sauce.
Using the stove:
1. Wash the eggplants. Score the eggplants approximately 2cm/ 1 inch apart. Place them in a pan and cook them over medium heat with a lid on. When one side becomes charred, flip them over and continue to cook until all the surfaces are equally charred. The entire process should take about 10-15 minutes. Remove from heat and let them sit in the pan for another 10 minutes with a lid on.
2. Peel the skins. Serve on a plate. Garnish with some chopped green onions, bonito flakes, grated ginger and soy sauce.
・If using an oven and if you are using a larger eggplant, you will need to cook it longer. Please adjust the cooking time until the eggplants become charred on the surface.
・If cooking by stove top, you don't need to grease the pan. Don’t worry if it starts to burn, that’s what you are looking for in this recipe. Steaming for 10 minutes makes it easier to peel the skin.
・I recommend that use use Japanese eggplants / Asian eggplants which are smaller than those which you can find in western countries. The larger ones are more bitter and have a stronger flavor than the smaller ones.
<Recommended side dishes>
Store in an air-tight container in the fridge for up to 2 days.
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