My Mama's Weird Eggplant Aubergine

Discover a bold and unexpected twist on eggplant with "My Mama's Weird Eggplant Aubergine" recipe, a dish that transforms humble vegetables into an irresistible fusion of sweet, savory, and spicy flavors. Roasted to perfection, the tender eggplant soaks up a luscious glaze made from honey, soy sauce, rice vinegar, and a hint of sriracha for a tantalizing kick. Fresh aromatics like garlic, ginger, and cilantro add layers of depth, while a sprinkle of toasted sesame seeds brings a satisfying crunch. Whether served warm as a standalone side dish or paired with steamed rice or noodles, this quick and creative recipe will surprise your taste buds with its dynamic flavor profile. Perfect for weeknight dinners or impressing guests, this unique take on eggplant will make you see this veggie in a whole new light!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (or any hot sauce)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 stalks green onions (sliced)
• 2 tablespoons cilantro (chopped)
• 1 tablespoon toasted sesame seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash the eggplants and cut them into 1-inch cubes. Place the cubes in a large mixing bowl.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant cubes. Sprinkle with salt and black pepper, then toss until the eggplant is evenly coated.

Step 4

Spread the eggplant cubes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until the edges are golden and the eggplants are tender.

Step 5

While the eggplant is roasting, prepare the sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, minced garlic, and grated ginger.

Step 6

Heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the sauce mixture and cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat.

Step 7

Once the eggplant is done roasting, transfer it to a large serving bowl. Pour the warm sauce over the eggplant and toss gently to coat each piece.

Step 8

Garnish with sliced green onions, chopped cilantro, and toasted sesame seeds.

Step 9

Serve warm as a side dish, or pair it with steamed rice or noodles for a delightful main course.

Nutrition Facts

Serving size	(786.0g)

Amount per serving	% Daily Value*
Calories	740.2

Total Fat 46.7g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2454.4mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 57.6g
Protein 11.2g	0%

Vitamin D 0IU	0%
Calcium 163.5mg	0%
Iron 4.0mg	0%
Potassium 1668.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 5.7%

Carbs: 40.5%