Japanese Eggplants With Garlic Olive Oil And Tomatoes Recipes

SHEET PAN ROASTED JAPANESE EGGPLANT

Sheet Pan Roasted Japanese Eggplant image

Simple ingredients, big on flavor! Easy to make, tastes gourmet. Can be served warm or chilled as a side dish, or on top of pasta.

Provided by StunnaShades

Categories Eggplant Recipes

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

cooking spray
1 (4 ounce) Japanese eggplant, ends trimmed
1 small yellow onion
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 8.2 g, Fat 28.2 g, Fiber 2.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 1166.2 mg, Sugar 2.9 g

JAPANESE EGGPLANTS WITH GARLIC, OLIVE OIL AND TOMATOES

Japanese Eggplants With Garlic, Olive Oil and Tomatoes image

Make and share this Japanese Eggplants With Garlic, Olive Oil and Tomatoes recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

550 g Japanese eggplants
1/3 cup extra virgin olive oil
7 cloves garlic, finely diced
1/4 bunch thyme
1 teaspoon sea salt
2 tablespoons extra virgin olive oil, extra
2 medium vine ripened tomatoes, finely sliced
1 lemon, juice of
1 pinch sea salt
1 pinch cracked white pepper

Steps:

Preheat oven to 180 C (350 F).
Halve eggplants lengthways, leaving stems intact.
Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
Bake for 45 minutes, or until eggplants are tender.
Remove from oven and increase temperature to 200 C (400 F).
Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
Arrange eggplants on a platter and top with tomatoes.
Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

Nutrition Facts : Calories 182.4, Fat 16.8, SaturatedFat 2.3, Sodium 489.4, Carbohydrate 8.7, Fiber 3.7, Sugar 3.5, Protein 1.5

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