Ginger Soy Roasted Eggplant (Printable Version)

Tender eggplant roasted until golden, then coated in a savory ginger-soy glaze with sesame and scallions.

# Ingredient List:

→ Vegetables

01 - 2 medium eggplants (about 1.3 pounds), cut into 1-inch cubes
02 - 2 scallions, thinly sliced for garnish

→ Sauce

03 - 3 tablespoons soy sauce or tamari for gluten-free option
04 - 2 tablespoons sesame oil
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon fresh ginger, finely grated
07 - 2 garlic cloves, minced
08 - 1 tablespoon maple syrup

→ Other

09 - 2 tablespoons neutral oil such as vegetable or grapeseed
10 - 1 tablespoon toasted sesame seeds for garnish
11 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cubed eggplant with neutral oil and a pinch of black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the eggplant for 25 to 30 minutes, flipping halfway, until golden brown and tender.
04 - While the eggplant is roasting, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, and maple syrup in a small bowl.
05 - Remove the roasted eggplant from the oven and transfer to a large bowl. Pour the ginger-soy sauce over the hot eggplant and toss to coat evenly.
06 - Arrange the glazed eggplant on a serving platter. Sprinkle with sesame seeds and sliced scallions. Serve warm.

# Expert Advice:

01 -
  • The eggplant turns impossibly creamy inside while getting those gorgeous golden edges that make restaurant food taste so good
  • The sauce comes together in seconds but tastes like it simmered for hours thanks to the ginger garlic combo
02 -
  • Dont overcrowd the baking sheet or the eggplant will steam instead of roast and youll miss those caramelized edges
  • Let the eggplant roast until it's actually tender underdone eggplant has this weird squeaky texture nobody loves
03 -
  • Salt the eggplant cubes for 30 minutes before roasting if you have time it draws out moisture and makes them even creamier
  • Use tamari instead of soy sauce to keep this gluten free without sacrificing any flavor

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