Garlic Roasted Japanese Eggplant
4 (1 1/4 pounds) eggplant (Japanese)
Sea salt, to sprinkle
2 tablespoons olive oil
1 tablespoon crushed garlic (heaping)
3 tablespoons lemon juice (or juice of 1 lemon)
Trim the ends from the eggplants & slice in half the long way. Carefully score the flesh w/short diagonal cuts & sprinkle generously w/sea salt. Allow the eggplant to sit for 20 min to draw out some of the liquid. *(You can use less sea salt if diet-restricted of course, but this draws out the excess moisture. Most of the salt will drain away or be wiped away in Step 2.)*
Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet flesh side up.
In a small cup, combine the remaining ingredients. Generously coat the tops of the eggplants w/the garlic mixture. *(A pastry brush seems ideal for this)*
Roast at 400 degrees for 30-40 min. Let it get really mushy & creamy on the inside while the skins crisp slightly.