Roasted Eggplant
Roasted Eggplant is a home-style vegetable dish at difficulty 3/5 (Intermediate), about 145 kcal. Roasted eggplant has a rich aroma and a crispy texture on the outside with a ten. Ingredients and step-by-step instructions are below, with notes for home cooking.
3 / 5
★★★☆☆
145 kcal
Ingredients
- Eggplant
- Cooking oil
- Soy sauce (light soy sauce)
- Minced garlic
- Chili pepper
- Cumin
- Edible salt
Steps
- Place soy sauce, cumin, salt, minced garlic, and chopped small chili peppers in a bowl and mix evenly to set aside as a sauce.
- Wash the eggplant and wipe the surface dry with a paper towel.
- Poke the eggplant on one side with a fork 4-8 times.
- Brush the surface of the eggplant with 15-25ml of cooking oil.
- Preheat the oven to 200℃ (turn on the oven fan to high heat) for 2 minutes.
- Place the eggplant in the middle or upper layer of the oven. Roast for 12-15 minutes (when the surface is wrinkled and can be pressed with a depth of 0.3-0.5cm).
- Remove the eggplant and use a knife to slice a vertical opening along the eggplant. Place the cut center in the middle, leaving about 1-1.5cm of distance from the top and bottom.
- Insert a small knife or fork into the opening and slice vertically through the inside of the eggplant.
- Gently open the slit and pour in the sauce prepared in step 1.
- Place the eggplant back in the oven at 200℃ for 4-7 minutes.
- Remove and turn off the oven power.
Notes
Roasted eggplant has a rich aroma and a crispy texture on the outside with a tender inside. The spicy fragrance of cumin and garlic blends perfectly into the soft eggplant flesh, easily recreating the street BBQ flavor at home. Rich in Vitamin P and anthocyanins, it helps protect the cardiovascular system and acts as an antioxidant. This recipe requires an oven, but the steps are clear, making it suitable for beginners to complete in about half an hour. Great as a quick side dish for family gatherings.
Est. Difficulty: ★★★
Est. Calories: 145 kcal
Category: Eggplant Roast
Breakdown for two people:
- Eggplant 1 (approx. 200g)
- Cooking oil 20-30 ml
- Soy sauce 4-6g
- Small chili pepper 1 (approx. 20g)
- Minced garlic 3-4 cloves
- Cumin 1-3g
- Edible salt 0.5-2g
The final dish is almost identical to the roasted eggplant from the BBQ stall downstairs; it smells so good!
**Notes:**
Cracking during roasting can occur if the eggplant surface is wet, not covered with oil, or not pricked with a fork.
**Improvements:**
When slicing the eggplant for the first time, you can cut the eggplant vertically in half directly, then cut through the flesh to create patterns and apply the sauce.