Ingredients
Scale
- 2 medium eggplants, diced into bite-sized pieces
- 1 small onion, thinly sliced
- 1 bell pepper (optional), sliced
- 2 cups cabbage (optional, for eggplant cabbage recipe)
- 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 the oven to 400°F (200°C).
- Dice the eggplant, then toss it 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.
- In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Stir in the soy sauce, vinegar, and honey. Mix well.
- Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Place the roasted eggplant in a bowl and pour the sauce over it. Toss gently to coat.
- Top with chopped green onions, sesame seeds, or fresh cilantro.
- Serve hot over rice or noodles.
Notes
Choose firm eggplants to avoid bitterness. Add red chili flakes for spice. Let roasted eggplant sit in sauce for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg