Teriyaki Eggplant
This teriyaki eggplant, oven-roasted then coated in a soy sauce marinade, has meltingly tender flesh with a kick of chili.
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Servings: 1 serving
Ingredients
- 1 eggplant
- 3 to 4 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
- 1 scallion
- 2 cloves garlic
- 2 tablespoons chili flakes
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey-flavored liquid sweetener
- 2 teaspoons sesame oil
Procédé
- Preheat the oven to 200 degrees Celsius.
- Wash the eggplant and remove the calyx. Do not cut off the entire end; keep its rounded shape. Cut in half lengthwise to make 2 equal halves. Score the flesh down to the skin.1 eggplant
- Place in an ovenproof dish, scored side up, and drizzle generously with mild olive oil. Let it soak in briefly and repeat until you have used about 1.5 to 2 tablespoons per half. Bake for 45 minutes.3 to 4 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
- Crush the garlic cloves using a garlic press. Mix with the honey-flavored sweetener, soy sauce and chili flakes.2 cloves garlic, 1 tablespoon honey-flavored liquid sweetener, 1 tablespoon soy sauce or tamari, 2 tablespoons chili flakes
- After 45 minutes, briefly remove the eggplant from the oven (leave the oven on) and brush the eggplant halves with the honey and soy sauce marinade. Return to the oven for another 10 minutes.
- Slice the scallion into rings and scatter over the eggplant halves. Eat the scallion raw or let it cook on top of the eggplant in the oven for another minute.1 scallion
Notes
Equipment: oven set to 200 degrees Celsius, ovenproof dish, small saucepan/frying pan, garlic press, knife.
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