oven roasted eggplant

adapted from Hayden Quinn's Dish It Up

tested - 10+ times

VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)

sized black eggplants

sea salt flakes

mirin

cooking sake

sugar

Shiaoxing wine

sesame oil

ginger

80 g white miso paste

white and black sesame seeds

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Perfect Roasted Eggplant (Tender, Caramelized!)

eggplant,

olive oil

tsp sea salt

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.

Serve as a side or snack, in bowls, wraps, or pasta, or on salads.

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.

https://www.youtube.com/watch?v=p0fbA-rUxuk

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Full Recipe: https://minimalistbaker.com/perfect-roasted-eggplant-tender-caramelized/
 
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Perfect Roasted Eggplant (Tender, Caramelized!) | Minimalist Baker Recipes

Roasted Eggplant with Goat Cheese and Lentils is a simple, hearty, and satisfying dish you'll want to make every weeknight this winter!

Roasted Eggplant with Goat Cheese, Lentils, and Thyme

baby eggplants, washed

thyme

salt

pre-cooked black lentils

parsley

lemon juice

pepper

red pepper flakes

oz Vermont Creamery fresh goat cheese

roasted pine nuts, for garnish (optional)

purple micro greens, for garnish (optional)

Preheat oven to 375°F. Line a large baking sheet with parchment paper.

Slice eggplants in half lengthwise. Score the eggplant flesh in a criss-cross pattern, being careful not to cut through the skin. Drizzle all over with olive oil, using your fingers to rub it into the flesh of the eggplant.

Place eggplant halves flesh side up on baking tray. Pick off roughly 2 tablespoons of thyme leaves from the thyme bunch, and sprinkled evenly over the eggplant. Sprinkle with salt.

Bake eggplants for 40-50 minutes, until golden brown and just beginning to char. Once out of the oven, allow eggplants to cool slightly before topping with remaining ingredients.

While eggplants are cooking, assemble the rest of your ingredients. In a medium bowl, mix together lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes. Use the backside of a fork to  crush the lentils, so that about half are mashed ever so slightly. The goal is to get the lentils to stick to each other so that they don&#8217;t fall off of the eggplants later on. Set aside.

Top your warm eggplants with a few spoonfuls of lentils. Crumble the goat cheese over the lentils, then finish with pine nuts and micro greens to garnish!

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