Soy Baked Eggplant
A deeply savoury, sweet, and sticky side dish that's incredibly simple to make. The eggplant becomes meltingly tender and soaks up all the delicious soy glaze.
Serves: 2
Cost per person: $2.80 NZD (approx)
Time: 30 minutes
Ingredients
1 large eggplant (aubergine)
1 tbsp sugar
approx. ⅓ - ½ cup soy sauce
To serve: cooked rice and sliced spring onion (optional)
Method
Preheat oven to 200°C. Peel the eggplant and slice it in half lengthwise.
Place the halves flat-side down in a baking dish. Cover tightly with foil.
Bake for 15 minutes.
Turn the eggplant halves over. Sprinkle with the sugar and half of the soy sauce.
Return to the oven, uncovered, and bake for 5 minutes.
Pour the remaining soy sauce over the eggplant. Bake for a final 5-10 minutes, until very tender and glazed.
Tips
Choose wisely: A firm, shiny eggplant will yield the best texture.
Sticky glaze: For an extra sticky finish, brush the eggplant with the pan juices a few times during the last bake.
Serving ideas: Serve over steamed rice with spring onions, or with noodles or crusty bread.
Add protein: Serve alongside grilled chicken, tofu, or fish for a complete meal.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
