Garlic Roasted Japanese Eggplant - cooking recipe

Ingredients

2 Japanese eggplants
sea salt
1 tablespoon ghee
1/2 tablespoon minced garlic
1 tablespoon lemon juice

Preparation

Cut off the ends of the ggplant and slice in half.
Score each half and sprinkle generously with sea salt.
Let sit for 20 minutes to draw out the water. Then pat with a paper towel to dry.
Preheat oven to 400.
Mix up the rest of ingredients and put on the flesh of the eggplant.
Roast until the flesh is creamy and the skins are crispy. About 40 minutes.