Asian-Inspired Roasted Eggplant

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!

Ingredients:

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

Instructions:

  1. If you are making the meal, get that rice cooked!
  2. 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.
  3. 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.
  4. 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.
  5. I served mine over rice, with broccoli and the eggplant.
  6. Enjoy that shiiiiiiiiiz!

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