Sheet Pan Roasted Japanese Eggplant

Whether served as a side dish or on top of pasta, this sheet pan roasted Japanese eggplant delivers gourmet flavor.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 287 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon minced garlic
• cooking spray
• 1 (4 ounce) Japanese eggplant, ends trimmed
• 1 small yellow onion
• 0.5 teaspoon ground black pepper
• 0.25 cup extra-virgin olive oil

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.

Step 2

Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.

Step 3

Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.

Step 4

Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.