Sheet Pan Roasted Japanese Eggplant
Description
Whether served as a side dish or on top of pasta, this sheet pan roasted Japanese eggplant delivers gourmet flavor.
Ingredients
•
cooking spray
•
1 (4 ounce) Japanese eggplant, ends trimmed
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1 small yellow onion
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1/4 cup extra-virgin olive oil
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1 tablespoon minced garlic
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1 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
2
Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
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.
4
Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.