Baked Eggplant with Garlic

Baked Eggplant with Garlic is a savory and aromatic dish that highlights the rich, tender texture of eggplant, enhanced by the bold flavors of garlic and soy sauce. This simple yet delightful vegetarian dish is perfect as a side or a main course, bringing a taste of authentic Chinese cuisine to your table.

Ingredients

• Eggplant - 2 medium-sized
• Garlic - 5 cloves, minced
• Soy sauce - 3 tablespoons
• Olive oil - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Fresh ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a bowl, combine minced garlic, soy sauce, olive oil, sesame oil, grated ginger, salt, and black pepper to create a marinade.
4. Brush the marinade generously over the cut sides of the eggplants, ensuring the mixture seeps into the scored flesh.
5. Place the eggplants cut side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly caramelized.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, supporting overall health.
• High in dietary fiber, promoting digestive health.

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