Roasted Eggplants with Garlic (蒜香烤茄子)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
564 kcal
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Course
Main Course
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Cuisine
Chinese
Roasted Eggplants with Garlic (蒜香烤茄子)
Description
Roasted Eggplants with Garlic (蒜香烤茄子) begins by cleaning and halving Japanese eggplants, then making deep cross-hatch cuts into the flesh to allow flavors and oil to penetrate during roasting. An oil blend of neutral cooking oil, light soy sauce, salt, and Chinese five-spice powder is brushed onto the surface in two stages, roasting the eggplants at 210°C first for 15 minutes, then again after another coat for an additional 15 minutes. This method yields soft, tender eggplant with curling edges.
While the eggplants roast, garlic cloves are smashed and chopped, then mixed with oil, five-spice, and salt. This garlic mixture is spread evenly over the roasted eggplants, which are returned to the oven for 10 more minutes to develop aromatic depth. The final dish is garnished with finely chopped green onion and optionally accompanied by a garlic chili sauce or other spicy condiments for added heat.
Ingredients
- 3 eggplant Japanese eggplants, long, purple
- 3 garlic peeled, whole
- 1/2 cup neutral cooking oil generic cooking oil
- 2 tbsp. soy sauce light
- 1 tbsp. salt
- 1/2 tsp. Chinese five-spice powder
- 2 green onions ,green part only, finely chopped
- garlic chili sauce optional for a spicy taste, or other sauce
Instructions
- In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder.
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making several long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. This step helps the eggplants to absorb the oil and seasonings.
- Heat oven to 210 degree C. Then brush 1/2 of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until the eggplants become soft and the edges are slightly curly.
Prepare the garlic
- Smash garlic cloves and then finely chop. Mix with 1 tablespoon of oil, 1/4 teaspoon of Chinese five spice and pinch of salt.
- Take the eggplants out and spread the garlic evenly on the surface. Roast for 10 minutes again.
- Sprinkle chopped green onion and serve hot. If you want a spicy taste, add fresh chopped pepper or your favorite chili sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 56g | 86% |
| Saturated Fat | 4g | 20% |
| Sodium | 3940mg | 164% |
| Potassium | 422mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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