This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland.
We had this eggplant as a side dish while it was still hot, tossed with a little balsamic vinaigrette. We added the chilled leftover pieces to a green salad and it tasted wonderful.
Chinese eggplant is longer and thinner than globe-style eggplant. It's also slightly sweeter. It's recommended that you not peel off skin before cooking as it helps preserve the texture and adds flavor to the dish.
The difference between Chinese and Japanese eggplant is that the skin for the Chinese eggplant is a lighter purple.
It will keep in the refrigerator for about a week.
Ingredients:
Chinese Eggplant: I received this eggplant from Melissa's Produce. I have also found it in my local grocery store.
Pantry Ingredients: Extra virgin olive oil, salt, and freshly ground black pepper.
Fresh Herbs: Of your choice, for finishing, optional.
To Make this Eggplant:
First, cut the eggplant lengthwise, and then cut widthwise into 3/4 inch slices. Toss the eggplant with some salt and let it sit on paper towels for about 30 minutes to extract any excess water.
Next, spread the eggplant on a parchment lined baking sheet and toss the pieces with olive oil and a few grinds of black pepper. Roast the eggplant in a 450 degree F oven, turning the pieces halfway through.
When finished roasting, sprinkle with your favorite fresh herbs if you like.
Finally, serve the eggplant immediately. You can drizzle a little bit of balsamic vinaigrette, your favorite flavored olive oil, or some crumbled feta or goat cheese if you like.
Recipe Variations:
If you can't find Chinese eggplant, feel free to use standard eggplant and just cut it into 1 inch chunks. It will still work.
You can also puree the roasted eggplant for baba ganoush.
It's amazing how the skin changes color while roasting.
Tip for Success:
If you have leftovers, store them for a day or two to add to salads or to puree for dips.
Sunday Funday:
This week, the Sunday Funday group is sharing recipes that include fresh vegetables.
- Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Curry Roasted Potatoes and Asparagus from A Messy Kitchen
- Garlic Basil Wax Beans from A Day in the Life on the Farm
- Garlicky Margherita Pizza from Amy's Cooking Adventures
- Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love
- Pinzimonio from Culinary Cam
- Roasted Chinese Eggplant from Karen's Kitchen Stories
- Tendli and Potato Fry from Sneha's Recipe
- Veggie Mac & Cheese from Mayuri's Jikoni
True confession: Eggplant is actually scientifically a fruit, but like tomatoes or zucchini, it is prepared like a vegetable.
Roasted Chinese Eggplant
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Ingredients
- 1 pound Chinese eggplant (about 2 eggplants)
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
- Herbs, for finishing, optional
Instructions
- Cut the eggplants lengthwise and then cut the eggplant halves into 3/4 inch slices.
- Toss the eggplant pieces in the salt and then spread them out over paper towels to drain and absorb any extra moisture.
- Line a baking sheet with parchment paper and heat the oven to 450 degrees F
- Toss the drained eggplant with the olive oil and spread it over the baking sheet. Sprinkle with the black pepper.
- Roast the eggplant for 30 minutes, tossing it halfway through.
- Remove from the oven and sprinkle with the optional herbs of your choice.
- Serve immediately.
Nutrition Facts
Calories
81Fat (grams)
7 gSat. Fat (grams)
1 gCarbs (grams)
5 gFiber (grams)
2 gNet carbs
2 gSugar (grams)
3 gProtein (grams)
1 gCholesterol (grams)
0 mg
