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.)
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.
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.
Bake until fork tender for about 30 to 35 minutes (time may vary with oven). Check at 20 minutes and adjust time. Remove from oven and allow to cool to room temperature.
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 2 minutes, until they release some color. Stir in soy sauce, vinegar and maple syrup.
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.
Notes
Eggplant: Choose fresh, firm, medium size eggplant that is heavy for its size and with a smooth, shiny and vibrant purple skin. Make sure that the stem is still green. Eggplant can also be grilled or broiled about five minutes each side, brushing oil on both sides.
Green Onions: Substitutes are chives or chopped shallots.
Salt: Adjust it as per the amount of soy sauce used.
Make Ahead: Roast the eggplant ahead. Make the dressing in large quantities and refrigerate for a quick and handy dressing.
Storage and Leftovers: This dish keeps well in the refrigerator for 5 to 6 days. Freeze it in freezer-safe containers.
Stove Top Instructions
In a large pan over medium high heat, add 2 tablespoons oil and eggplant. Stir fry until both sides are golden brown and center is fork tender, about 5 minutes. Transfer eggplant to a plate.
Meanwhile, add remaining 2 tablespoons oil to the pan on stove. Add sesame seeds and toast. Then add ginger, garlic, red pepper flakes, paprika and cook for a minute.
Add the roasted eggplant, soy sauce, vinegar, maple syrup, herbs, salt and toss. Stir and cook until all the vegetables are coated well, about one minute.
Turn off the heat and serve with rice.
Nutrition Facts: The value for sodium is approximate.
For more information on ingredients, variations, FAQs and serving suggestions, scroll up the page to the blog post.