Garlic Roasted Japanese Eggplant

By Micki Brown
Serves 4

 

Yields1 Serving
 4 medium-sized Japanese eggplant, stems removed, cut in half lengthwise
 Sea salt to taste
  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
1

Preheat oven to 400 degrees F.

2

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

3

In a small bowl, whisk together the remaining ingredients.

4

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

5

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.

Ingredients

 4 medium-sized Japanese eggplant, stems removed, cut in half lengthwise
 Sea salt to taste
  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

Directions

1

Preheat oven to 400 degrees F.

2

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

3

In a small bowl, whisk together the remaining ingredients.

4

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

5

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.

Notes

Garlic Roasted Japanese Eggplant