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baked sweet, salty, garlicky and spicy eggplant
posted by annenayne on Fri, 2009-02-06 00:11
The Thai chili sauce does most of the work.
2 long Chinese or Japanese eggplant
1 Tbsp dark soy sauce
2 Tbsp bottled Thai sweet chili sauce (ingredients: palm sugar, red chili, vinegar, garlic, salt, water)
Vegetable oil
Salt
Preheat oven to 375 F.
Slice the eggplants in half lengthwise, then on the bias into strips about ½” thick.
Lightly salt the eggplant, set aside for about 20 minutes (I skip this step when I use Japanese eggplant).
In a medium bowl, whisk together soy sauce and chili sauce (optional: add 1 tsp vegetable oil).
Rinse and pat dry your eggplant, and toss eggplant in sauce.
Brush a baking sheet or baking dish with vegetable oil, then pour eggplant onto sheet.
Bake until soft and yummy, usually about 20 minutes but may need longer.
NOM. NOM. NOM.
I have frozen and reheated leftovers with no problems.
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I'm having a vision. I see this dish in my bento box Real Soon Now!
Thanks for posting :-)
http://mosaica.wordpress.com
Oooo! Nice, I'll have to try that one. Good job. Eggplant lovers unite!!
BarbJ
http://barbsblab.blogspot.com/
That sounds great! I haven't found any nice eggplants lately, so I'll have to try harder!
I tried this with small zucchini and yellow squash in addition to the eggplant and it was great! Thanks for the recipe.
This is a great idea. I braised the eggplant in a donabe and added a bit of sesame oil and garlic. It was good hot for dinner and cold the next day in a bento.
This sounds really good. I love anything with eggplant, and this seems easy to prepare as well.
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