Roasted Eggplant Recipe (Asian Style)
Serves 610 mins prep30 mins cook
This asian roasted eggplant recipe is so easy and makes an amazing dish. In just a few steps you have a delicious dinner ready to serve with rice. Top it with grilled tofu or eggs to your taste. (Stovetop instructions included.)
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What you need
Instructions
0 Preheat oven to 425 degrees Fahrenheit. 1 Wash the eggplant, wipe it dry and cut it into ¾ inch slices. Line a baking sheet with paper towels, arrange eggplant slices and sprinkle with ¼ teaspoon salt on both sides, flipping in between. Cover with paper towels and place another baking sheet with a weight (heavy objects) on top. And set this aside for an hour. 2 Remove the weight. Pat dry eggplant with paper towels to remove any excess moisture. Brush the slices evenly with about 2 tablespoons oil. Arrange eggplant in a single layer on a baking sheet lined with parchment paper. 3 Bake until fork tender for about [timer minutes=30]30 to 35 minutes[/timer] (time may vary with oven). Check at [timer minutes=20]20 minutes[/timer] and adjust time. Remove from oven and allow to cool to room temperature. 4 In a saute pan, heat remaining oil at medium high. Add sesame seeds and toast lightly. Then add ginger, garlic and stir. Add red pepper flakes and paprika. Turn off the heat and let the spices steep in oil for [timer minutes=2]2 minutes[/timer], until they release some color. Stir in soy sauce, vinegar and maple syrup. 5 Add roasted eggplant, green onions, cilantro and toss well to coat. Plate the Asian roasted eggplant on a serving dish. Garnish with finely chopped herbs. Serve with steamed rice.View original recipe