Garlic Roasted Japanese Eggplant

1. 1

   Cut off the ends of the ggplant and slice in half.

2. 2

   Score each half and sprinkle generously with sea salt.

3. 3

   Let sit for 20 minutes to draw out the water. Then pat with a paper towel to dry.

4. 4

   Preheat oven to 400.

5. 5

   Mix up the rest of ingredients and put on the flesh of the eggplant.

6. 6

   Roast until the flesh is creamy and the skins are crispy. About 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.