Roasted Japanese Eggplant

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 155.0
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Japanese Eggplant calories by ingredient


Roasted Japanese Eggplant Roasted Japanese Eggplant
Number of Servings: 1


    84.0 gram(s) 1 average sized japanese eggplant
    1 tbs avocado oil (or oil of your choice)


Preheat oven to 425F. Grease a foiled baking sheet with avocado oil. Cut the stem off of the eggplant. Slice lengthwise. Salt the cut side and leave for 30 min (or until oven is preheated). Rinse off the salt. Pat dry with paper towels. Season to your liking. Salt and Pepper. Or curry powder. Italian seasoning. All good options. Cut deep hash marks into the flesh of eggplant. Lay eggplant halves cut side down on greased foil. Can roast over a sprig of rosemary or oregano or thyme. Bake for 25-30 min until skin is shriveled and eggplant is collapsed and soft. Leave for 10 minutes to cool before handling. Can be used for soups or dips or eaten as is.

Serving Size: 1 Japanese Eggplant

Number of Servings: 1.0

Recipe submitted by SparkPeople user MHAEFER.