Asian Glazed Roasted Eggplant
Servings
2Serving size
1 eggplantThis 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.
Ingredients
| 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) |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.