Description
A delicious, savory dish featuring roasted eggplant coated in a sweet garlic sauce, perfect as a main course or side dish.
Ingredients
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional)
- 2 tablespoons chopped green onions (for garnish)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- Optional: red chili flakes, sesame seeds, fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced eggplant with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- While the eggplant is roasting, heat sesame oil in a small saucepan over medium heat.
- Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Stir in the soy sauce, rice vinegar, and honey.
- Whisk in the cornstarch slurry and cook until the mixture thickens and becomes glossy.
- Once the eggplant is done roasting, place it in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro before serving. Enjoy it hot over rice or noodles!
Notes
For crispy eggplant, salt diced eggplants and let sit for 15 minutes before cooking. This will help remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian