Soy Ginger Roasted Eggplant
This eggplant dish uses minimal ingredients for maximal flavor. Pair it with your protein or grain of choice for a delicious meal.
Makes
Serving size
Ingredients
2 small eggplants
2 tablespoons soy sauce, low sodium
1½ teaspoons garlic powder
1 teaspoon ground ginger
2 tablespoons olive oil
⅛ teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Cut the stem end and bottom off the eggplants. Cut each eggplant in half lengthwise.
- Score the eggplant by cutting diagonal lines deep into the flesh about 1 inch apart, but not cutting through the skin. Turn the eggplant and score the flesh again to make a diamond pattern.
- In a small bowl, mix together the soy sauce, garlic powder, ground ginger, olive oil, and pepper. Then evenly coat the flesh side of each half of the eggplants with the soy sauce mixture.
- Place the eggplant halves flesh side down onto a parchment or foil lined baking sheet.
- Roast in the oven for 30-40 minutes until the eggplant skins look collapsed and the flesh side is browned and caramelized.
- Once eggplants are soft and cooked through, remove from oven and flip over, skin side down, to allow to cool.
- Enjoy warm or at room temperature.
Cooking Tip
Scoring the eggplant allows the delicious flavors to seep into the flesh. After roasting, the flesh of the eggplant can be scooped out with a spoon and enjoyed as a dip or spread.
Recipe contributed by Angela J. Foo, MS, RDN, CDN
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