Roasted Eggplant

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS: Plant Based

CALORIES

139kcal

protein

2.9g

carbs

9.4g

fat

2.9g

serves

4serves

Introduction

Remember my Sweet Aminos Sauce that I claimed could make anything taste good?

Well, here it is again.

Simple, yet delicious, these soft and creamy roasted eggplants are finished off with a sweetly savoury crust of caramelised glaze.

Perfect as a meat-free meal or as a side.

Make it. Eat it. Tell me how amazing it is. Maybe tag me in a post. Whatever.

Enjoy!

Tags: Plant Based,Vegan

The recipe

Ingredients

2 medium eggplants

2 tablespoons of olive oil

4 tablespoons of Sweet Aminos Glaze

Sesame seeds, white and/or black, for garnish

Directions

Step 1

Pre-heat oven to 200° C, fan-forced

Step 2

Cut the eggplants in half and create a criss-cross pattern in the flesh.

Step 3

Brush the cut surfaces with the olive oil and place, cut side down, onto a lined baking tray.

Step 4

Bake for 20-30 minutes, depending on the size

Step 5

You’ll know they’re ready when they soften and start to shrivel slightly.

Step 6

Carefully, turn the eggplants over and brush 1 tablespoon of Sweet Aminos Glaze over the surface of each one.

Step 7

Sit under a hot grill for a few minutes until the surface caramelises and starts to char.

Step 8

Garnish with seeds and serve.

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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