Roasted Mini Eggplant
Author: Guava Rose
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 1 lb. miniature round eggplants
  • 1-1/2 T. grapeseed oil
  • Sea salt and pepper
  • Dipping sauces:
  • Ponzu- bottled
  • Shoyu Lemon- equal parts shoyu and fresh lemon juice
  • Spicy Ginger- diluted shoyu, grated ginger, sesame oil, chili oil or dried red chilies, touch of sugar and vinegar, chopped green onions --to taste
  1. Preheat oven to 400 degrees.
  2. Pierce eggplants all over with the tip of a paring knife. Place onto a baking sheet. Drizzle with oil, then sprinkle lightly with salt and pepper. Mix them all up and arrange in a single layer.
  3. Bake for 35-40 minutes, or until they are soft and cooked through.
  4. Serve warm, at room temperature, or cold with a dipping sauce of choice.
  5. Optional: Slice the globe end of each cooked eggplant about four times to create a "fan". This will help to soak up the dipping sauce.
Recipe by Guava Rose at