Easy Roasted Japanese Eggplant Recipe

Japanese eggplant is a long and slender cultivar of eggplant (Solanum melongena, also called aubergine) with delicate skin and a mild, sweet flavor. You can use Japanese eggplants in many Asian dishes, such as nasu dengaku and nasu agebitashi, and Western Italian-inspired eggplant dishes, like eggplant parmesan.

Like roasted Brussels sprouts, zucchini, or sweet potatoes, roasted Japanese eggplant is an easy and versatile gluten-free side dish or appetizer. Here are a few ways to cook the robust vegetable:

1. 1. Grill: Nasu dengaku, a simple presentation of grilled eggplant brushed with a miso glaze, is an easy and striking side dish: The sweetness of the miso complements the savory, smoky flavor of the grilled eggplant, caramelizing along the surface as it cooks. Serve with torn, fresh mozzarella drizzled with aged balsamic, a generous amount of shaved parmesan, and sliced basil.
2. 2. Roast: Japanese eggplant is ideal for slow roasting in the oven, where a longer cooking time can draw out its mild flavors and turn its flesh soft and creamy. Serve with various accompaniments, like an herb-based chimichurri, salsa verde, or drizzled with a savory tahini sauce made from sesame seeds.
3. 3. Stir-fry: Eggplant serves as a good vehicle for many flavors, so it’s a natural fit for the many layers of stir-fry. Eggplant’s melt-in-the-mouth texture also adds a nuanced component to a dish like fried rice.
4. 4. Deep-fry: In nasu agebitashi, thick eggplant slices are deep-fried and served in a soy sauce-based broth.