Baked Eggplant

Baked Eggplant is a delightful Paleo Korean dish that combines tender, roasted eggplant with a savory sesame and garlic glaze. This flavorful creation is both healthy and satisfying, perfect for a light meal or as a side dish.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Coconut aminos - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Green onions - 2 stalks, chopped
• Salt - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
3. In a small bowl, mix together the olive oil, minced garlic, sesame oil, coconut aminos, gochugaru, and salt to taste.
4. Brush the mixture generously over the cut sides of the eggplant halves, ensuring it seeps into the scored flesh.
5. Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 25-30 minutes or until the eggplant is tender and the edges are golden brown.
7. Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 250 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 essential nutrients.
• Low in calories and high in fiber, aiding digestion.

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