Roasted Eggplant with Chili Garlic Sauce

Roasted Eggplant with Chili Garlic Sauce balances meaty and crunchy textures
with the four cornerstones of flavor: sweet, salty, spicy and sour. This
easy-to-prepare, nutrient-dense recipe is worthy of five stars.

Servings: 6 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Main Dish

Cuisine:

Thai

Instructions

1 Preheat the oven to 400 degrees. Chop the eggplant into bite-size pieces. Place
on a baking sheet. Drizzle a bit of Liquid Bragg's and sesame oil over the
eggplant. Use hands to distribute. Bake for 30 minutes until all of the eggplant
is soft. Stir frequently to avoid burned pieces. I prefer the texture of roasted
eggplant versus stir-fried. It's more meaty. If you prefer a softer texture,
sautés in a skillet. Eggplant takes a lot longer to cook than the other
veggies—and it needs to be thoroughly cooked. Make sure it's done before adding
it to the rest of the stir-fry.
2 If you want to serve this over rice, prepare rice according to package
directions.
3 Chop the rest of the veggies. Add the white parts of the bok choy, red onion,
red cabbage and garlic to a large skillet (hold the bok choy greens and tomatoes
until the very end). Sauté on medium heat. Add water to keep from sticking.
4 Meanwhile, whisk together the ingredients for the chili garlic sauce. Taste it,
slap your knee, and say, "OMG. That is so good!"
5 Sauté the veggies until soft and edible. Add the roasted eggplant, bok choy
greens, tomatoes and garlic chili sauce. Cook for another minute and remove from
heat.
6 Garnish with cilantro and lime, if desired. Serve over rice or simply enjoy.

Roasted Eggplant with Chili Garlic Sauce

Course:

Cuisine:

🧂 Ingredients

Instructions

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