Asian Style Baked Eggplant

Fruit or veggie? The cheeky eggplant is actually a fruit but is often classified and prepared as a vegetable. There are so many ways to cook this delicious fruit but I find that the easiest way is to bake it in the oven. This Asian inspired recipe has all the flavors of a stir fry but uses much less oil. The sauce combines spicy, savory, sweet and sour to wake up all your tastebuds! Enjoy!

Ingredients:

• 2 Japanese or Chinese eggplants, cut in half lengthwise, and into 2-inch long spears
• 2 or 3 teaspoons grapeseed oil (or vegetable oil)

Dressing:

• ½ tablespoon grapeseed oil (or vegetable oil)
• 4 garlic cloves, minced
• 2 Thai chilies (or to taste), sliced into small pieces
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon organic sugar

Method

Pre-heat oven to 200°C (400°F). Place an aluminium foil on a baking sheet and brush oil on the foil. Place the eggplant spears on the baking sheet and brush oil on each of the spears. Bake them for 15 to 20 minutes or until they are golden brown and soft.

In a small pan, heat up ½ tablespoon oil and stir fry the garlic and chili until the garlic is golden brown. Remove and set aside. In the same pan, add the soy sauce, sugar and rice wine vinegar and heat it up over a low heat until the sugar has dissolved. Pour the sauce over the baked eggplant and toss to ensure they are evenly coated. Top the eggplant with crispy garlic and chili.

Serve with rice.