Asian Style Eggplant

Original recipe from The Delicious Crescent - I love that you can use regular eggplant! 

This is a great side dish for Asian style bowls and meals.

Asian Style Eggplant

Ingredients

1 pound eggplant Italian, Japanese or globe variety, medium size

¼ teaspoon salt some will be wiped out

4 tablespoons sesame oil divided

1 tablespoons sesame seeds toasted

1 tablespoon ginger peeled and minced

2 cloves garlic grated, optional

1 teaspoon red pepper flakes mild or chopped red chili pepper

½ teaspoon paprika try smoked paprika, optional

2 tablespoons soy sauce low sodium, adjust per taste

2 tablespoons rice vinegar

1 teaspoon maple syrup or sugar

2 tablespoons chopped cilantro

2 tablespoons chopped green onions

Salt adjust per soy sauce

Method

Preheat oven to 425F.

Wash the eggplant, wipe it dry and cut it into ¾ inch slices. 

Line a baking sheet with foil or parchment paper (I use silicon baking mats which are reusable and easy to clean!)

Pat dry eggplant with paper towels to remove any excess moisture. 

Slice into 1/3" rounds and brush the slices evenly with about 2 tablespoons oil. 

Arrange eggplant in a single layer.

Bake until fork tender for about 30 to 35 minutes.

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. 

Add ginger, garlic and stir then 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. 

Serve with steamed rice. I used as part of an Asian style bowl for lunch prep.