Growing up, eggplant was one of my least favorite foods. It was one of the few vegetables that, even when she battered and fried it, my mom could not get me to eat. As I’ve gotten older, however, I’ve learned to appreciate its tender texture. Eggplant is a fantastic base for seasonings, as it absorbs the flavors like a sponge. Like tofu, it’s all in the preparation!
My personal favorite cooking method for eggplant is oven roasting, as it allows the dish to really simmer in the marinade and reach a soft, plush consistency. Although there an infinite number of possibilities when it comes to flavoring roasted eggplant, I have a soft spot for Asian-inspired tastes, as that was what I grew up with my mom preparing. This recipe combines the intense aroma of sesame oil and sharp bite of ginger for an appetizer or side that is sure to impress all.
Sesame Ginger Roasted Eggplant
Don't know what to do with that eggplant sitting in your fridge? Roast it up into a delicious side full of sesame and ginger flavor.
- 1 medium eggplant
- 1 tbsp soy sauce or tamari for GF
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
- Pinch ground black pepper
- Sesame seeds for garnish
Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper and set aside.
Cut the ends off of the eggplant and cut in half lengthwise. Score with two sets of diagonal lines spaced 1” apart to create a cross hatch pattern.
In a small bowl, stir together the soy sauce, sesame oil, ginger, and pepper. Evenly coat the flesh side of both eggplant halves with this mixture.
Place eggplant halves flesh side down onto lined baking sheet. Roast until skins are collapsed and flesh is caramelized, about 35 minutes.
Remove from oven and flip eggplant halves so skin sides are down. Allow to cool slightly and sprinkle with sesame seeds before enjoying.
Pair this dish with some crispy ginger sriracha tofu for a complete plant based meal!