I am trying to cut down on meat in my diet and I am cooking more vegetable dishes for myself. I still cook meat as Carlos still like his meat. Anyway I love eggplants (aubergine/brinjal) cook in any style. Did you know that eggplant skin contains a powerful antioxidant called nasunin? Nasunin is supposed to be good for brain health, helping to protect the fats in brain cell membranes (which protect brain cells from free radicals). Eggplant is also an excellent source of fiber and manganese. So it is good to have more eggplant in our diet.
Initially for this dish I plan to steam the eggplant but I was too lazy to take out my big steamer so I end up putting them in the oven. I actually like it better this way as the eggplant is not too mushy and by baking, it gives it a nice toasty aroma. To some people this dish might sounds bland but it is far from being tasteless. The soft eggplant just soaks up all the yummy dressing. They were so good and all I need is just this one dish for my meal.
3 medium size eggplants
2 cloves garlic – chopped
1 bird eye chili - chopped
2 spring onions – finely diced
2 tbsp soy sauce
2 tsp white vinegar
1 ½ tsp sesame oil
1 ½ tsp sugar
Salt and pepper to taste
1. Line a baking pan with aluminum foil. Brush it lightly with oil. Heat the oven to 400 degree F.
2. Wash and cut the egg plant into thin slices. Put the eggplant into a mixing bowl, drizzle in some oil, and add in salt and pepper. Give it a few toss.
3. Arrange the eggplant to the baking pan in a single layer. Bake the egg plant until soft and lightly brown. Turn the egg plant over half way through the baking.
4. While the eggplant is baking, mix soy sauce, vinegar, sesame oil, sugar together. Mix well. Add in the garlic and chili. Mix until combined.
5. Arrange the eggplant on the plate and drizzle in the dressing. Top it with some spring onion. Serve.