Another time I made it

Japanese Eggplant


If you love eggplant, you’ll enjoy this no-fuss, easy recipe.  The eggplant chunks are crispy on the outside and creamy soft on the inside.  I used Japanese eggplants - the long, skinny kind.  The skin is less tough and not bitter like the usual round eggplants that people tend to buy more often.


4 Japanese Eggplants

1/cup light-tasting olive oil (60 mL)

1 tsp crushed garlic (5 mL)

3/tsp seasoning salt (3 mL)


Chop eggplants into small cubes, around 1-inch (2.5 cm) or so in size.  Place in large bowl.  In small bowl, combine olive oil, garlic and seasoning salt.  Pour over eggplant and immediately toss well to distribute oil mixture.  Let it sit on the countertop half an hour to allow flavors to blend. 

Preheat oven to 450°F (230°C).  On cookie sheet, spread eggplant (not touching if possible) and bake about 30 minutes, until the cubes are browned with some crispy pieces and the inside is creamy.  Check after 20 minutes and remove smaller pieces that are ready.  Some pieces will appear very dark (the skin darkens up considerably), but typically it is not burned and tastes wonderful.  Serve hot or at room temperature. 

Helpful Hints:  You can easily double or triple this recipe. 

Yield:  2 large servings

1 serving

287.8 calories

2.4 g protein

27 g fat

0.6 g fiber

6.5 g net carbs

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