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.

 CourseSide Dish

 CuisineGluten-Free, Grain-Free, plant-based, Vegan

 Prep Time10 minutes

 Cook Time25 minutes

 Total Time35 minutes

Ingredients

• 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)

Instructions

1. Preheat the oven to 400F. Line a large baking tray with parchment paper.
2. Spread the eggplant out over the pan, drizzle with the Sinolin cooking oil, and toss to coat.
3. 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).
4. 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.
5. 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).
6. Taste and adjust the flavors if desired—to make it saltier, add more tamari; sweeter, add more maple syrup; tangier, add more vinegar.
7. Serve immediately.
8. Refrigerate leftovers in an airtight container for up to two days.