Baked Eggplant

Baked Eggplant is a delicious vegan Chinese snack that combines tender, roasted eggplant with a savory, spicy sauce. It's a perfect balance of flavors and textures, making it an irresistible treat for any occasion.

Ingredients

• Eggplant - 1 medium (about 250g)
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Chili paste - 1 teaspoon (adjust to taste)
• Brown sugar - 1 teaspoon
• Green onions - 2, finely chopped
• Sesame seeds - 1 tablespoon
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with a little salt. Let it sit for 10 minutes to draw out moisture.
3. In a small bowl, mix the soy sauce, sesame oil, minced garlic, minced ginger, chili paste, and brown sugar to create the marinade.
4. Rinse the eggplant slices under cold water and pat dry with a paper towel.
5. Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with the marinade mixture.
6. Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help protect your body from oxidative stress.
• High in dietary fiber, promoting digestive health.

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