This roasted eggplant served with potatoes and tofu sour cream is so easy to make. Pick or buy your japanese eggplant. Wash and cut lengthwise. Place skin down, inside white flesh up on a backing pan. Cut slits into the eggplant. Slice garlic and push slices into the slits. Sprinkle with salt. Spritz with a little olive oil. Bake 500', 20 minutes till golden brown on top. Delicious with pasta, rice or potatoes.