Monday, October 3, 2011


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
rice vinegar
tamari or other soy sauce
sesame oil
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

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