the 3 key ingredients to this recipe
roasted eggplant is scraped with a spoon to remove the pulp
preheat oven to 400 degrees
4-6 eggplants, wash and pierce with a fork
tamari or other soy sauce
salt & pepper
roasted garlic (opt) see prior post
Roast the eggplant, cool about 20 minutes. Slit the eggplant lengthwise and scoop the insides with a spoon, down to the skin. Discard skin.
Chop all of the eggplant pulp. Put in a serving dish. Season with salt and pepper and roasted garlic if you've made some. Sprinkle over some sesame oil, tamari and rice vinegar. Taste to adjust the seasonings.
I LOVE this served over brown rice.
flavored steamed eggplant
sauteed eggplant recipe served over brown rice