These full-flavored baked Vietnamese eggplant rounds complement virtually any Asian-inspired meal as a warm side or room-temperature salad. They’re wonderfully easy to prepare. Simply slice the eggplant into rounds and roast them in the oven. Then, drizzle with a tasty soy sauce dressing flavored with ginger, fresh chile, and garlic. Pop them back in the oven for a few minutes until the eggplant looks glossy, then garnish with scallion, cashews, cilantro, mint, and sesame seeds. Yum!
Tips
Eggplant varieties: The recipe calls for Italian or globe eggplant. You can also use slender Chinese eggplant and slice it on the bias to get good-size rounds.
Gluten-free version: To make this gluten-free, use tamari instead of soy sauce.
Wear gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.
For more inspiration, check out these tasty ideas:
- Grilled Chinese Eggplant with Spiced Vinegar Sauce
- Sichuan Eggplant with Potatoes
- Fried Rice Waffles with Silken Braised Eggplant
- Roasted Eggplant and Buckwheat Groats Fattoush
- 1¼ to 1½ lb. Italian/globe eggplant (1 large or 2 medium)
- 2 tablespoons low-sodium vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- ½ of a fresh long medium-hot red chile, finely chopped (see tip, recipe intro)
- ¼ teaspoon freshly ground black pepper
- 1 scallion, thinly sliced
- 1½ tablespoons coarsely chopped roasted cashews
- 1 tablespoon coarsely chopped fresh cilantro
- 1 tablespoon coarsely chopped fresh mint
- 2 teaspoons sesame seeds, toasted
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Trim off stem end of eggplant and discard. Cut eggplant crosswise into about 16 ¾-inch-thick slices. Place slices in a single layer on prepared baking sheet. Bake 25 minutes or until tops are lightly browned and the flesh is soft.
- Meanwhile, in a small bowl stir together the next seven ingredients (through black pepper). Spoon evenly over baked eggplant slices. Return to oven. Bake 5 to 8 minutes more or until most of the liquid has been absorbed and eggplant looks glossy.
- Sprinkle with scallion, cashews, cilantro, mint, and sesame seeds.
The post Vietnamese Eggplant with Cashews, Sesame, and Chile appeared first on Forks Over Knives.
