Name: Roasted Eggplant with Sesame & Green Onion
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3 piece small eggplants, trimmed and cut into 6 wedges each; 2 tbsp peanut or other neutral oil; 1.5 tbsp sesame seeds; 4 green onions, white parts sliced into rings, green parts cut into matchsticks; 2-3 cm piece of ginger root, peeled and cut into matchsticks; 2 clove garlic, sliced; 1 piece red or green chili pepper, cut into thin rings; 2 tbsp toasted sesame oil; 2 tbsp ponzu sauce; 2 tsp honey or maple syrup; 2 tbsp light soy sauce; 2 tbsp lime juice; small handful of Thai basil leaves; lime wedges, for squeezing over

1

Preheat the oven to 170°C. Toss the eggplant wedges with 1.5 tbsp of the peanut oil and spread them in a single layer in a roasting pan that has been well greased with oil. Season the pieces with salt and pepper, and roast for 40 minutes or until they are golden brown and very soft, but still hold their shape.

2

Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes. Shake the pan frequently until the seeds are evenly light golden brown.

3

Pour the remaining 0.5 tbsp of peanut oil into the skillet and add the white green onion rings, ginger, garlic, and chili pepper. Place the pan over medium heat and stir-fry the aromatics as soon as they start to sizzle for 6 minutes until they are just golden brown and slightly crisp. Transfer them to a bowl.

4

Mix the sesame oil, ponzu, honey or syrup, soy sauce, and lime juice. Spoon this over the eggplants and also top with the fried aromatics, the green onion matchsticks, the toasted sesame seeds, and the Thai basil leaves. Serve with extra lime wedges to squeeze over.

Roasted Eggplant with Sesame & Green Onion

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