Baked Eggplant with Pan-Asian Sauce
Main Dishes • Pan-Asian
Description
This recipe was shared with us by Chef John Smith from a local American restaurant.
Ingredients
- Eggplants 2 pieces
- Sweet Chili Sauce 5 fl oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Toasted Sesame 0 oz
- Black sesame seeds 0 oz
- Garlic 0 oz
- 9% Vinegar 0 fl oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Cilantro to taste
- Radish to taste
- Mild Chili Spice to taste
Step-by-Step Guide
Step 1
Wash the eggplants and cut them in half.
Step 2
Place them in a preheated oven at 180°C (356°F) and bake for 20 minutes.
Step 3
Remove the skin from the cooked and cooled eggplants.
Step 4
Prepare the pan-Asian sauce. Mix all remaining ingredients, except for the cilantro, in a bowl with a whisk until smooth.
Step 5
Drizzle the finished sauce over the eggplants and refrigerate for 5 hours.
Step 6
Then cut the eggplant into 4 lengthwise pieces.
Step 7
Arrange on a plate.
Step 8
Drizzle with the same pan-Asian sauce.
Step 9
Garnish with chopped cilantro, radish, and chili pepper.
Step 10
Serve.
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