• Rebellicious - eggplant with sweet soy sauce and ginger
  • Rebellicious - eggplant with sweet soy sauce and ginger

EGGPLANTS with Soy Sauce and Ginger

Eggplants with Soy Sauce and Ginger is inspired by one of the dishes that I ordered in a new Chinese restaurant in Milan a time ago. I was in love with the eggplant texture and the richness of the taste. Now, this plate has become our favorite at home.

  • Easy

  • 45 minutes

  • 2-3 people servings

  • For any occasion

  • 2 purple eggplants (cut in long stripes)
  • 3 garlic cloves (minced)
  • 1 cm fresh ginger (minced)
  • 1 teaspoon coriander powder.
  • 1 teaspoon of lemon juice
  • 1 teaspoon of sesame seeds
  • 2 tablespoons of sesame oil
  • 1 tablespoon of tamari sauce
  • 1 tablespoon of dark sweet soy sauce
  • Extra virgin olive oil
  • Parsley
  • Coarse salt
  • Salt and pepper
  • Preheat the oven at 180°C
  • Place a parchment paper on the baking tray, then put in the cut eggplants.
  • Add coarse salt and drizzle with olive oil, mix well.
  • Bake the eggplant for 25 minutes then take it out from the oven, leave it aside.
  • Heat on the sesame oil in a pan then add in garlic, ginger, coriander powder, and sesame seeds. Sautee them for a few minutes.
  • Add in the baked eggplant and mix well with the rest of the spices.
  • Stir in the tamari sauce and dark sweet soy sauce, mix well with the eggplant and the rest.
  • Add salt and pepper to taste, then also add the lemon juice, mix them well.
  • Garnish it with fresh parsley and enjoy it with millet, serve them hot!

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