Japanese Eggplant
- Servings -
- My Notes -
INGREDIENTS
- 3 Japanese Eggplant
- 1 tablespoon Coconut Oil
- 2 tablespoon Rice Vinegar
- 1.5 tablespoon Tamari
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Mirin
- 1 teaspoon Maple Syrup
- 1.5 tablespoon Fresh Ginger - grated
- 0.13 teaspoon Red Pepper - crushed
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 2 tablespoon Green Onion - chopped
- 1 teaspoon Toasted Sesame Seeds
INSTRUCTIONS
- Preheat oven to 425 F.
- To prepare the eggplants, remove the stems, and slice the eggplants lengthwise and diagonally into 1 inch pieces and set aside.
- Melt coconut oil in the microwave for 10 seconds. Combine vinegar, tamari, toasted sesame oil, mirin, maple syrup, ginger, crushed red peppers, and melted coconut oil in a medium sized bowl with a whisk.
- Toss sliced eggplants with the sauce, and spread over a parchment paper lined baking sheet evenly. Season eggplant with salt and pepper, then roast for 25-35 minutes or until eggplants is cooked. Garnish with green onion and toasted sesame seeds.
NOTES
The mirin is optional in this recipe, but does cook off in the process of cooking this dish. We recommend using Thai Kitchen brand fish sauce and tamari, or any gluten free brand.
