Roasted Japanese Eggplant with Ginger and Garlic

My daughters play softball on a summer tournament team, which means lots of practices during the week and travel to tournaments on the weekends. At practice yesterday afternoon, I asked a mom who is Japanese about her favorite Japanese dishes she mentioned enjoying Nasu (Japanese eggplant) with rice vinegar and sesame oil. Since eggplant is a favorite of mine, she inspired me to try to find a recipe similar to that which she described. This one is tasty!

Roasted Japanese Eggplant with Ginger and Garlic
   
4 Japanese eggplant
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 green onion for garnish

Preheat oven to 425°. Chop eggplant into 1 inch pieces. Whisk vinegar, sesame oil, soy sauce, honey, garlic and ginger in large bowl. Add chopped eggplant and toss.  Pour onto foil lined baking sheet and bake 35 minutes, or until brown. Top with chopped onions- this is a great side dish to teriyaki chicken and steamed rice. Enjoy!