Garlic Roasted Japanese Eggplant

By Micki Brown
Serves 4


4 medium-sized Japanese eggplant, stems removed, cut in half lengthwise

Sea salt

1/8 cup virgin coconut oil

1 tbsp toasted sesame oil

1 tbsp garlic, minced

½ tbsp sesame seeds

Juice of 1 lemon

1 tbsp fresh Thai basil leaves, coarsely chopped


Preheat oven to 400 degrees F.

Lightly salt the eggplant halves and let them sit for about 20 minutes. Blot with a paper towel.

In a small bowl, whisk together the remaining ingredients.

Place the eggplant, cut side up, on a shallow baking pan. Brush the garlic coconut oil mixture onto the eggplant.

Place the eggplant in the oven and roast for about 40 minutes … the insides will be soft and creamy, while the skins will be slightly crisp.

Serve and enjoy.