BAKING JAPANESE EGGPLANT RECIPES

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JAPANESE EGGPLANT RECIPE [ROASTED EGGPLANT] - COOKING JOURNEY BLOG



Japanese Eggplant Recipe [Roasted Eggplant] - Cooking Journey Blog image

This Japanese eggplant recipe makes a great appetizer. Are you looking for healthy eggplant recipe for dinner? Roasted eggplant with avocado pesto is a winner!

Provided by Cooking Journey

Categories     Main Course    Snack

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 12

1 avocado (ripe )
20 g pine nuts (+ extra for serving)
1 clove garlic
60 ml olive oil (extra virgin)
1 tbs lemon juice
1/4 tsp ground dried basil (or fresh, minced)
1 tbsp sesame oil (or olive oil)
1 tbsp soy sauce light
1 tbsp vodka
1 tsp brown sugar
300 g Japanese eggplants * (3 eggplants)
2 tbsp micro cress salad ((optional))

Steps:

  • In a glass or bowl combine soy sauce, vodka, sesame oil and sugar.
  • Wash eggplants and pat dry with a paper towel.
  • Preheat oven to 425 F / 210 C.
  • Layer baking tray with parchment paper.
  • Slice eggplants lengthwise and put on a baking tray with skin side down.
  • Cut the flesh of eggplants to form diamonds, but don’t cut the skin. (See the photo in post).
  • Gently push the eggplant from skin side up with your fingers, so that the cuts will open more.
  • Generously brush eggplant flesh with soy marinade.
  • Bake 30 minutes or until the eggplant is soft (check with a fork).
  • Meanwhile peel avocado, cut it in half and remove the pit. Blend all ingredients for pesto, including avocado and place in the serving bowl.
  • Cut baked eggplant into thirds and serve hot or cold, sprinkled with cress salad, pine nuts and avocado pesto aside.

Nutrition Facts : Calories 421 kcal, CarbohydrateContent 15 g, ProteinContent 4 g, FatContent 39 g, SaturatedFatContent 5 g, SodiumContent 344 mg, FiberContent 8 g, SugarContent 6 g, UnsaturatedFatContent 32 g, ServingSize 1 serving

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