1teaspoondiamond kosher salt (if using any other salt, use half the amount)
3medium asian eggplant, (Japanese or Chinese), ends trimmed, sliced in half lengthwise
optional:Furikake seasoning or sesame seeds, , for topping
Instructions
Preheat oven to 400 degrees.
Place eggplant on a parchment-lined or foiled-lined baking sheet, cut side up. Season with diamond kosher salt and let sit for about 10-15 minutes while you make the marinade.
Combine toasted sesame oil, avocado oil, soy sauce, & maple syrup in a small bowl.
After 10-15 minutes, pat the eggplant dry with a paper towel to remove any excess moisture (the salt should have drawn out some water).
Brush oil mixture onto cut-side of the eggplant- focus on the cut side up, but lightly brush the skin side as well.
Bake on a middle rack in the oven until eggplant is quite brown and the inside is soft and almost silky, about 35-40 minutes. If you notice the eggplant isn't browning after about 30 minutes, move it to a top rack.
Optional: Top with Furikake seasoning or sesame seeds if desired.