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Practical and fun bento box tips and ideas, healthy bento recipes from Japan and the world. Brought to you by Makiko Itoh of Just Hungry.
baked sweet, salty, garlicky and spicy eggplant
posted by annenayne on Fri, 2009-02-06 00:11
The Thai chili sauce does most of the work.
2 long Chinese or Japanese eggplant
1 Tbsp dark soy sauce
2 Tbsp bottled Thai sweet chili sauce (ingredients: palm sugar, red chili, vinegar, garlic, salt, water)
Vegetable oil
Salt
Preheat oven to 375 F.
Slice the eggplants in half lengthwise, then on the bias into strips about ½” thick.
Lightly salt the eggplant, set aside for about 20 minutes (I skip this step when I use Japanese eggplant).
In a medium bowl, whisk together soy sauce and chili sauce (optional: add 1 tsp vegetable oil).
Rinse and pat dry your eggplant, and toss eggplant in sauce.
Brush a baking sheet or baking dish with vegetable oil, then pour eggplant onto sheet.
Bake until soft and yummy, usually about 20 minutes but may need longer.
NOM. NOM. NOM.
I have frozen and reheated leftovers with no problems.
(1 vote)
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I'm having a vision. I see this dish in my bento box Real Soon Now!
Thanks for posting :-)
http://mosaica.wordpress.com
Oooo! Nice, I'll have to try that one. Good job. Eggplant lovers unite!!
BarbJ
http://barbsblab.blogspot.com/
That sounds great! I haven't found any nice eggplants lately, so I'll have to try harder!
I tried this with small zucchini and yellow squash in addition to the eggplant and it was great! Thanks for the recipe.
This is a great idea. I braised the eggplant in a donabe and added a bit of sesame oil and garlic. It was good hot for dinner and cold the next day in a bento.
This sounds really good. I love anything with eggplant, and this seems easy to prepare as well.
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