Throw them in a large pot with water, add pinch of salt and marinate with a weight for 10 minutes.

Transfer out and drain slightly (do not over dry, just pick the eggplants up). Wow what flavors. So easy to make and delicious. Otherwise, cook the rice according to package directions. All you have to do is swap water with full-fat coconut milk. Soy Sauce Roast Eggplant is a more Asian inspired version of my Roasted Eggplant with Balsamic Glassa by basically substituting Soy Sauce for the Balsamic reduction.

I add some chilli to spice it up a bit (fry with the garlic) and a spoonful of tomato paste.Start by cutting the eggplants in half and placing them flesh side down in a sheet pan.  Then spray them with low-fat cooking spray.Thank you for visiting Erren’s Kitchen! I’ll be making this again. Everyone cleaned their plates.Beautiful recipe!! Don't skip this step!Use a pastry or grill brush to each side of the oven roasted eggplant slices. Keep on eye on the cashews and stir often – they burn very easily.Next, transfer the eggplant slices to a sheet pan, brush with oil and get them started roasting in the oven for 20 minutes. They need a bit of a head start before you brush them with the glaze, otherwise the exterior will burn.To salt your eggplant, first slice it as noted in the recipe.

If you’ve never used it, it has a soy … This is going to become a staple at our house!Additionally, salting the eggplant seasons it properly, so the interior tastes as delicious as the seasoned exterior.It's important to apply salt to the eggplant before oven roasting. The eggplant glaze sauce in this recipe is a spin on a soy garlic sauce. Omg my 7yo and 6yo devoured it and no word of complaint because it had eggplant. Turn the eggplant and score the flesh again to make a diamond pattern. Salt the Soy Glazed Eggplant. I actually didn't like baba ganoush at all when I was younger. Yep, that's it!Simply whisk together miso paste, maple syrup, tamari or soy sauce, sriracha, sesame oil, lime juice, garlic powder and a bit of powdered ginger.

salt or to taste; Steps: Cut the eggplants into one bite size. Boil a pot of water for your pasta.  The pasta should be about 2 minutes undercooked.Undercooking the pasta and finishing it in the sauce allows the pasta to absorb some of the sauce giving it even more flavor.Wow, that’s great, it can be difficult getting children to eat eggplant, so glad it was a success!Subscribe to my Newsletter for all my latest recipes!Receive new recipes & dinner ideas straight to your inbox!

For the sauce—in a small saucepan, combine the sweet soy sauce, balsamic vinegar, maple syrup, red pepper flakes, if using, and garlic. Use a bit of force – the whole point is to remove as much moisture as possible! Instead of soy sauce though, I use coconut aminos. It's my go-to order when my husband and I get takeout from our local Indian restaurant!The final step: spicy, crunchy chili garlic cashews! Here you will find a collection of easy & delicious recipes made with fresh, simple ingredients.That’s so good to hear Katherine, I’m pleased you enjoyed it Delicious! You'll notice pretty quickly that it will start to sweat and release moisture.

That's how you know it's working!Once the eggplant slices have roasted for 20 minutes, it's time to get the glaze going!I'm a huge fan of eggplant, but I never ate it growing up, other than in the occasional baba ganoush. coconut milk rice! In a small bowl, mix together the soy sauce, garlic powder, ground ginger, olive oil, and pepper. Cut the eggplants in half lengthwise and cut off the stem and calyx. Place the eggplant halves flesh side down onto a parchment or foil lined baking sheet. Then, toss it in a colander, sprinkle generously with salt and let it sit for 30 minutes. Now I'm obsessed! It might even beat out hummus for me, which is really sayin' something.So glad to hear that, Char!! This helps remove some of the excess moisture, which allows the eggplant to crisp up and cook faster in the oven.There are a few important steps to follow when it comes to making perfect oven roasted eggplant.It only takes a few minutes and they're so good! One of my all-time favorite dishes is baingan bharta, a smoky eggplant tomato Indian dish. I made double the miso glaze and made some miso glazed cod to go with it, but it certainly didn't need it. It’s simply made with the flesh of roasted eggplant, plum tomatoes, white wine, and fresh basil. I also added some onion, mince, tomato paste and spinach. It's a little spicy, a little sweet, and packed with delicious umami flavors.We're Lexi and Beth, a mother-daughter team from Michigan. Bring to the boil; boil for about 1-2 minutes, swirling the pan a couple of times until the mixture thickens slightly.

It's hard not to eat the eggplant slices on their own, but they're especially good paired with coconut rice and chili cashews!Since going vegetarian, I've started to experiment more with eggplant. At the mean time, heat up wok and 3 tablespoons of oil. Combine the soy sauce, sesame oil, maple syrup, garlic, miso, ginger, sriracha and the juice from half of a lime in a small bowl.

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