I didn’t think I liked eggplant, but GAT DAM, if you can cook correctly it’s crazy how things end up tasting great. Haha that makes it sound like I didn’t know how to cook before…
Seriously, this turned out really great, it’s a pretty quick recipe too, I was eating within 30-40 minutes. I highly recommend once you’ve sliced your eggplant to salt both sides of each round and let some of that moisture out before cooking. It’ll make a big difference. I gave specific instructions in the directions, so mf follow along.
I am almost, almost done with being sick, hence why I’ve ventured away from soups, and I couldn’t be more stoked. I hope you give this one a try!
For the Asian Sauce
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp honey (more if necessary)
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp sriracha (more or less based on your preference)
- 1 tbsp creamy peanut butter
- Topping : sesame seeds
Rest of the Ingredients
- 1 eggplant, sliced into 1/2 in rounds
IF you want a full meal also add this!
- 1 c of brown rice, prepared according to package
- If you are making the meal, get that rice cooked!
- Preheat the oven to 400 degrees. Then, prior to doing anything else, lay your eggplant flat on a surface, sprinkle salt on both sides, pat in, and let sit for about 15 minutes. Once you see little water bubbles form on top, wipe all of them down with a paper towel. This will help when you cook, the whole texture will be much more enjoyable TRUST ME.
- While you let the oven heat and eggplant get dewey, mix up your asian sauce ingredients in a small/medium sized bowl. The peanut butter may not blend completely, but that’s totally fine.
- Once the eggplant has been wiped, lay them flat on a baking sheet, I spooned a bit of sauce onto each individual eggplant, flipped and repeated that so each side was covered. You can throw everything in a bag and give it a shake too. Bake for 10 minutes, flip, and bake another 10 minutes.
- I served mine over rice, with broccoli and the eggplant.
- Enjoy that shiiiiiiiiiz!