This garlic glazed roasted eggplant is so easy and quick to make. It's a healthy vegetarian dish and full of nutrients. It's slightly sweet, salty and savoury. This dish requires no skill. All you have to do is put the eggplants in the oven. The garlic sauce is the star that makes this dish so delicious. This Asian flavored roast eggplant is so easy you should try it.
Ingredients
- 3 eggplants, (Note 1)
- 2.5 tbsp minced garlic
- 1/2 red chili, (chopped) (Note 2)
- 1 green onion, (chopped)
- 2.5 tbsp vegetarian oyster sauce
- 1 tbsp sesame oil
- 1.5 tsp sugar
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Mince the garlic, chop the chili and green onion. Set aside.
- Garlic Sauce - Prepare a bowl and add vegetarian oyster sauce, sugar, minced garlic, chopped chili, green onion and sesame oil. Mix well with a spoon and set aside.
- Cut the eggplant in half lengthwise. Leave the top/stem intact and cut through it. It'll hold the eggplant together when it's roasted and soft.
- Diamonds - Using a small, sharp knife, cut 2.5 cm diamonds into the flesh as far as you can without piercing it.
- Roast eggplant – Roast them for 15-20 minutes at 180°C/350°F (160°C fan ). Sometimes it takes longer - don't forget to check the edges.
- Take out the eggplant and spread the garlic sauce over it with a spoon. Bake the second time for 5 minutes at 180°C/350°F (160°C fan ).
- Ready to serve.
Video
Tips & Notes:
- Eggplant/aubergine - You can use any size of eggplant you want. But it's better to bake the eggplant together with the same size so that they cook evenly.
- Fresh red chili - If you can't eat spicy things. You can slice the chili and wash off the seeds. The chili will be less spicy, but will retain its flavor.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
