Continuing the spicy and sweet theme (which just seems to be what I am craving lately), here is one of my favorite new ways to prepare eggplant. In fact, it has a prime spot on the list of things I insist you try this month!
Last time I used wonderful Sicilian eggplants for stuffing, and this time I picked some Chinese (or Japanese) eggplants, a thinner skinned and longer varietal, for roasting with an Asian-inspired spice mix.
The eggplant is twice-roasted, which gives it a wonderfully silky texture that melts in your mouth. But there are also some crunchy charred bits on the edges and the confit garlic is, in a word, amazing.
Chili and honey eggplant
(adapted from the Aug/Sept issue of Donna Hay magazine)
You’ll need:
- 3 Chinese eggplants
- 1/4 cup + 1/4 cup canola oil
- 1 T rice vinegar
- 2 T sesame oil (you can substitute another nut oil such as walnut)
- 1/3 cup honey (a darker variety, but nothing too thick as it will be hard to whisk together)
- 1/2 t smoked paprika
- 1/3 t red chili flakes
- 1/3 t freshly ground pepper
- a pinch of salt
- 1/3 t ginger
- 1 clove elephant garlic
- 1 t tomato paste (or a teaspoon of tomato jam!)
1. Preheat oven to 400F. Cut the eggplants into quarters lengthwise and then cut each piece in half. You’ll get long wedges.
2. Line a roasting pan or deep baking sheet with foil, spread the eggplant in the dish and drizzle with 1/4 cup of the canola oil. Roast for 15 minutes, then turn and roast for another 15.
3. In the meantime mix together your glaze/sauce – combine remaining canola oil with honey and rice vinegar and mix in all your spices. Chop the garlic roughly and add in. Whisk everything together.
4. After you have roasted the eggplant for 30 minutes, take it out of the oven and spread the sauce on top of each piece, making sure to cover well. Roast for another 8-10 minutes until the honey is slightly sticky and bubbly.
5. Serve immediately, spooning the sauce over the eggplant.
Looks so delicious! Really like the double-roasting.
I finally managed to achieve that texture in eggplant that I’ve always wanted – the double roasting is definitely key + I think it helps to use the chinese eggplant variety!
The flavours in this jam seem to be screaming 😀
Cheers
Choc Chip Uru
Haha quite 🙂
I am down to my last few eggplants though i do like to call them aubergines, so i will try this.. it sounds divine.. thank you.. c
Aubergines! I’ve gotten out of the habit of calling them that after living in the UK. Enjoy, C:)
So glossy and unctuous, the eggplant looks heavenly! I love Donna Hay and her gorgeous creations. The ideas are inspiring and so attainable, gotta love that 🙂
Definitely! I love the texture of this and all the spicy-sweetness.
What a creative sweet & spicy twist on eggplant!
Thanks!
This looks so amazing! I love all the flavors used to enhance the eggplant.
Thank you, Danny! Try it out, I think you would really enjoy it.
I love eggplant. What a clever, cool recipe.
Thanks, Greg!
I think this recipe is great.
I like it.
Thank you for the idea.
Thank you! Enjoy!