• Miwa



This roasted eggplant recipe is so so so simple.

I don’t even know if I can call this as a recipe, but there it is!

I make this when the eggplants are in abundance, since they are naturally sweet and juicy.

I’m using small sized eggplant which is most widely available in Japanese local supermarket.

However you can use bigger one as well.

I'm showing you two ways of cooking; using oven and stove.

Pick whichever works better for you!

Enjoy the simplicity! Your mouth will be filled with juice of eggplant!!


▶vegan, vegetarian( without bonito flake), gluten free

<Yield> 2 servings

<Prep time> 1min

<Cook time> 25 mins


4 Asian eggplant( small one)


1 ½ tbsp of soy sauce/ ponzu without MSG

1 tsp worth of grated ginger

chopped spring onion

bonito flakes


Using oven

1: Preheat the oven to 200°Celsius/ 390 °Fahrenheit. Wash eggplants. Poke the surface of eggplants with fork.

2: Line up the eggplants on your parchment paper. Pop them in a oven 200℃/390 °Fahrenheit for about 15mins, then flip and cook it for another 10mins. Let them cool down until it’s safe enough to touch. Peel the skin.

3: Serve onto your plate. Garnish chopped spring onion, bonito flakes, grated ginger and soy sauce.

Using Stove top

1: Wash eggplants. Score the eggplants by 2cm/ 1in each apart.

Place them on the pan , and cook them over mid heat with the lid on. When the one side becomes charred, flip and cook them until all the surface are equally burnt. Entire process should take about 10-15mins. Off the heat and leave them in a pan for another 10mins with the lid on.

2: Peel the skin. Serve on you plate. Garnish chopped spring onion, bonito flakes, grated ginger and soy sauce.

<Miwa’s tips>

・By oven, if you are using bigger eggplant, you want to cook it longer. Please adjust the time until the eggplant become charred on the surface.

・By stove top, you don't need to grease the pan. Don’t worry if it starts to burnt. That’s what you are looking for in this recipe. Steaming 10mins makes it easier to peel the skin.

・I recommend to use Japanese eggplant / Asian eggplants which is smaller than those which you can find in western countries since the big one has bitter and stronger flavor than small one.

<Recommended side dish>

8mins chives egg omelette

Avocado tuna bowl

<Storage time>

Store it in a air-tight container in the fridge for 2days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

More recipe on YouTube!