Easy Roasted Eggplant 烤茄子

Roasted eggplant is fiercely taking over steamed eggplant in my kitchen. Perhaps, I have been buying dark-purple-skinned Italian/globe eggplants more frequently these days and they are way better roasted, than steamed. Similar to Roasted Okra, roasting imparts a toasty fragrance to eggplant, the flavor that does not come from steamed dishes. Both roasting and steaming are fuss-free, easy, and healthy cooking methods - the choice depends on which variety of eggplant you are cooking. I prefer to roast the plump globe eggplant and steam the long and slender Chinese eggplant (try Steamed Eggplant with Gochujang Dressing).

If there is one tip I would like to share, it would be to cut and score the eggplant-flesh before roasting, just like how you would slice/score a mango.

Roasted Eggplants 烤茄子
1 medium-size globe eggplant, rinse the outside, pat dry, slice lengthwise to half, score the flesh in each half
Dash(es) of Japanese 7-spice (House - Shichimi Togarashi - Japanese Mixed Chili Pepper 0.63 Oz)
Sprinkle(s) of toasted sesame seeds

Directions: Preheat oven 400F. Roast the eggplant halves, cut-side down for about 40 mins. When done, remove from oven and allow to cool for a few minutes. Sprinkle Japanese 7-Spice and toasted sesame seeds over cut-surface.

Serve and enjoy as a side or you can also make a salad out of these roasted eggplant cubes.

Other eggplant recipes: Garlic Eggplant, Chili Eggplant

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