Glazy. Gooey. Goodness. for lazy chefs. This is the easiest recipe cause tbh the oven does most of the work for you. Do I have your attention?
So basically we got these yummy giant eggplants in one of our lockdown veggie baskets! Sidenote SHOUT OUT to local farmers who have stepped the fuck up during the lockdown and ensured we get our veggies! Yes, I’m looking at you Sahyadri. You Zama Organics. You Trikaya. And even you, Nature’s Basket. I see you, and I appreciate you. But not you, Foodhall cause you’ve never sent me anything I ordered.
Yeah, I had these eggplants and my mom was about to order baingan bharta, which, you guys, I loathe. Like I cannot with it. The texture. The smell. The taste. BLEGH. So it was up to me to rescue Lil Mr Eggplant from it’s mushy death. And rescue I did. What a glow up it got — glaze up? I don’t know — I’m pretty loopy today guys.
Japanese inspired, whatever-ingredients-I-had in the fridge flavoured, honey and ginger and wasabi glazed, happiness.
- 1 large eggplant sliced in half
- 4 cloves garlic, sliced
- 1 Tbsp roasted sesame seeds
- 1 Tbsp green onions, chopped finely
For the GLAZE:
- 1.5 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp soy sauce or tamari
- 1 tsp wasabi paste
- 1.5 tsp ginger paste
- 1 Tbsp water
- 1/2 tsp Japanese tōgarashi flakes (or chilli flakes)
- Preheat oven to 220 degrees Celsius.
- Score the eggplant in a criss-cross pattern, making sure to cut deep, but not through the skin.
- Whisk all the glaze ingredients
- Pour the glaze on top, making sure it trickles into the cuts. Sprinkle the tops with the garlic.
- Place the eggplants cut side down in a baking dish and roast for about 40 minutes.
- Flip the eggplants face up, sprinkle with sesame seeds, and scoop up as much of the saucy glaze from the bottom of the dish and pour on top!
- Roast for 10 more minutes or until well cooked.
- Garnish with green onions.
- Let cool for 10 minutes, then serve.