Asian Glazed Roasted Eggplant



Serving size

1 eggplant
45 minutes

This recipe can easily be multiplied. This recipe is fair as leftovers and will keep for about 24 to 48 hours in the refrigerator. Try it chilled on salads and in sandwiches.

Asian Glazed Roasted Eggplant


2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 tsp.. Honey
1 tsp. toasted sesame oil
2 lb. Eggplant, raw (about 2 medium, sliced lengthwise)


Place a baking sheet in the oven and preheat to 400°F.

Carefully score the cut side of the eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.

Whisk together the soy sauce, honey, and sesame oil until well blended.

When the oven is hot, spray the cut side of the eggplant with oil and place face down on the baking sheet.

Roast for 10 minutes and then turn the eggplant skin side down on the baking sheet.

Divide the sauce between the four halves of the eggplant. Use a spoon to spread the sauce evenly across the eggplant.

Roast for another 20 minutes.


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GERD / Acid Reflux

This recipe is safe for those with GERD / Acid Reflux.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

This works great on the grill – maybe better than in the oven. Set the grill to high and place the eggplant on cut side down. After about 3 minutes, turn the eggplant 90 degrees to get the grill marks right. Roast for another 3 minutes and then turn skin side down.

"There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables."

Jean-Georges Vongerichten