Roasted Sesame-Garlic Eggplant by Dapur Sinolin
This roasted sesame-garlic eggplant is a simple, flavor-packed side dish that’s sure to wow a crowd. Cubed eggplant is roasted until tender and caramelized and then tossed in sweet and tangy sesame-garlic sauce. A finishing sprinkle of fresh cilantro and sesame seeds adds a pop of color and tiny crunch.
CuisineGluten-Free, Grain-Free, plant-based, Vegan
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
- 2 tablespoons Sinolin cooking oil
- 2 medium-large globe eggplants, ends trimmed and cut into 3/4-inch cubes
- 2 to 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons reduced-sodium tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1/4 cup chopped fresh cilantro
- Sesame seeds (optional garnish)
- Preheat the oven to 400F. Line a large baking tray with parchment paper.
- Spread the eggplant out over the pan, drizzle with the Sinolin cooking oil, and toss to coat.
- Roast the eggplant for 25 to 35 minutes, tossing once, or until tender and beginning to caramelize (you want it to have lost its spongy quality).
- Meanwhile, prepare the sauce. Add the garlic, rice vinegar, tamari, sesame oil, and maple syrup to a medium saucepan. Heat over medium-low and simmer for 4 minutes, or until the garlic softens and the mixture reduces a bit. Remove from the heat and let cool slightly.
- Once the eggplant is ready, transfer it to a large serving bowl. Drizzle with the sauce and toss to coat. Garnish with the cilantro and sesame seeds (if using).
- Taste and adjust the flavors if desired—to make it saltier, add more tamari; sweeter, add more maple syrup; tangier, add more vinegar.
- Serve immediately.
- Refrigerate leftovers in an airtight container for up to two days.