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Japanese Eggplant

Japanese Eggplant with Garlic & Ginger

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4 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This Japanese eggplant recipe makes it taste irresistible! Roast it with garlic and ginger for a simple side dish.


  • 1 1/2 pounds Japanese eggplants (about 3 medium)
  • 3 tablespoons olive oil
  • 1/2 teaspoon grated fresh garlic*
  • 1/2 teaspoon grated fresh ginger*
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon Sriracha
  • 1/2 teaspoon kosher salt
  • For garnish: thinly sliced chives or green onion / scallion tops or sesame seeds (optional)


  1. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the eggplant in half lengthwise, then cut it into 3-inch pieces.
  3. In a large bowl, mix the olive oil, ginger, garlic, soy sauce, Sriracha and kosher salt. Add the sliced eggplant and toss with your hands until evenly coated. Place the eggplant on a baking sheet lined with parchment paper and spread it into an even layer, cut side up. Sprinkle with 1 pinch more kosher salt.
  4. Roast for 20 minutes, then remove the tray from the oven. Flip the eggplant pieces and roast another 15 to 20 minutes, until browned and tender. The eggplant will be very tender so handle it gently.
  5. Garnish with chives or green onion tops and sesame seeds, if desired. Serve immediately. Leftovers store refrigerated up to 3 days. 


*Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. Peeling it with a spoon works like a charm! A microplane is our tool of choice for grating garlic and ginger.

  • Category: Side dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegan