Roasted Eggplant with Sticky Glaze

Couple of days ago I made this delicious roasted eggplant dish. I was planning to make something totally different, the Greek style eggplant salad, but while roasting the veggies I remember I have left over of sweet and sour sticky glaze and why not to use it on eggplants.

 

I glazed the eggplant half way through the roasting time. They came out absolutely divine! Little bit spicy, sweet and nicely sticky. 

 

You can eat the eggplants straight from the tray if you like (mind your tongue!), or smeared on a rye bread toast, topped with some semi dried tomatoes. I had them with toasted sesame seeds and a handful of cilantro leaves.

Roasted Eggplant with Sticky Glaze

(serves 2)

 

3 medium size eggplant

olive oil

sea salt

gochugaru or any other chili flakes (optional)

handful cilantro or parsley leaves

sesame seeds

 

glaze

(makes about 3/4 cup)

1/2 cup soy sauce

1/2 cup white sugar

1/2 cup mirin (Japanese sweet wine)

 

Method :

1. Prepare the glaze. Mix all the ingredients in a saucepan and cook over medium heat until the mixture deduces by half. Set aside while you prepare the eggplants.

2. Cut the eggplants in half and with a sharp knife cut across the halves without piercing the bottom skin. Place them onto roasting tray, sprinkle with salt, chili flakes and drizzle with a little bit of olive oil. Cover the tray with a parchment paper or aluminum foil and bake for  about 30 minutes in the oven preheated to 200C.

3. Remove the tray from the oven, discard the foil. You will not need it for a further baking,so you can throw it away.

4. Using a pastry brush generously glaze the eggplants with the sticky glaze and bake for another 15-30 minutes, depending on the size of your eggplants.

5. Serve warm, sprinkled with sesame seeds and fresh cilantro or parsley leaves. Enjoy!