Roasted Eggplant
Seasoned eggplant with a soy-based dipping sauce.
Equipment
- Large mixing bowl
- baking sheet pan
Ingredients
- 1 large eggplant, sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons olive oil
DIPPING SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brown sugar
- 1/2 teaspoon red chili pepper flakes
- 2 tablespoons water
- 1/2 teaspoon freshly grated ginger, use a microplane to grate your ginger
- 1 garlic clove, grated
- 1 stalk green onion, sliced
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper
- In a bowl, combine the eggplant, garlic powder, salt, ground pepper, and oil. Toss to coat well.
- Lay the eggplant onto the prepared pan. Spread them in a single layer for even baking.
- Meantime, make the dipping sauce. Combine all dipping sauce ingredients, stir until the sugar is dissolved.
- When the eggplant is done baking, place them on a platter and drizzle the dipping sauce on top.
