???????????? For all the eggplant lovers here, I’m going to share with you my Coconut Amino Glazed Eggplant recipe from the other day. It is very simple, very easy to do, yet very delicious. I hope you will enjoy it as much as I do ????
Happy Friday everyone! ????
Coconut Glazed Eggplant
Ingredients:
3 eggplants (I recommend using Japanese, Chinese, or Italian variety. The slender ones cook a lot faster)
6 tbsp roasted sesame oil
For the coconut amino sauce:
25ml soya sauce
50 ml coconut amino
For garnish - optional:
3tsp toasted sesame seeds
1 green onion
Instruction:
Gather all the ingredients.
Set the oven rack in the centre of the oven.
Preheat the oven at 220ºC
Make the coconut amino sauce combining 25ml soy sauce with 50ml coconut amino.
Prepare the eggplant by cutting their stem and calyx off then cut the eggplants in half lengthwise from the stem to the bottom creating boat like halves. With the knife, score the eggplant flesh diagonally, about â…› inch (3 mm) deep and â…› inch (3 mm) wide, into a criss-cross pattern on the open surface. This criss-cross scoring helps cook the eggplant faster and improve the presentation.
Soak the eggplant in water for 10 minutes to remove the astringency of the eggplant. Blot the eggplants with paper towels or a clean kitchen towel and place them on a baking sheet lined with parchment paper.
Brush the eggplant flesh with sesame oil. Place the eggplants, cut side down, on the baking sheet.
Bake the eggplant at 220ºC for about 30 min for the Italian one and 20 if they are smaller like the Japanese one.
After 30 minutes timer check if the skin is beginning to shrivel and the flesh is soft and remove the baking sheet from the oven. Carefully turn the eggplants over, and brush them with the coconut amino glaze.
Replace the eggplants in the oven and bake them for other 10 minutes until the top become colourful. Please note that the cooking time varies based on how far the baking sheet is placed from the heating element.
To serve:
Sprinkle the baked eggplants with sesame seeds and green onion. Serve immediately.
To store:
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days.
Happy Friday everyone! ????
Coconut Glazed Eggplant
Ingredients:
3 eggplants (I recommend using Japanese, Chinese, or Italian variety. The slender ones cook a lot faster)
6 tbsp roasted sesame oil
For the coconut amino sauce:
25ml soya sauce
50 ml coconut amino
For garnish - optional:
3tsp toasted sesame seeds
1 green onion
Instruction:
Gather all the ingredients.
Set the oven rack in the centre of the oven.
Preheat the oven at 220ºC
Make the coconut amino sauce combining 25ml soy sauce with 50ml coconut amino.
Prepare the eggplant by cutting their stem and calyx off then cut the eggplants in half lengthwise from the stem to the bottom creating boat like halves. With the knife, score the eggplant flesh diagonally, about â…› inch (3 mm) deep and â…› inch (3 mm) wide, into a criss-cross pattern on the open surface. This criss-cross scoring helps cook the eggplant faster and improve the presentation.
Soak the eggplant in water for 10 minutes to remove the astringency of the eggplant. Blot the eggplants with paper towels or a clean kitchen towel and place them on a baking sheet lined with parchment paper.
Brush the eggplant flesh with sesame oil. Place the eggplants, cut side down, on the baking sheet.
Bake the eggplant at 220ºC for about 30 min for the Italian one and 20 if they are smaller like the Japanese one.
After 30 minutes timer check if the skin is beginning to shrivel and the flesh is soft and remove the baking sheet from the oven. Carefully turn the eggplants over, and brush them with the coconut amino glaze.
Replace the eggplants in the oven and bake them for other 10 minutes until the top become colourful. Please note that the cooking time varies based on how far the baking sheet is placed from the heating element.
To serve:
Sprinkle the baked eggplants with sesame seeds and green onion. Serve immediately.
To store:
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days.
???????????? For all the eggplant lovers here, I’m going to share with you my Coconut Amino Glazed Eggplant recipe from the other day. It is very simple, very easy to do, yet very delicious. I hope you will enjoy it as much as I do ????
Happy Friday everyone! ????
Coconut Glazed Eggplant
Ingredients:
3 eggplants (I recommend using Japanese, Chinese, or Italian variety. The slender ones cook a lot faster)
6 tbsp roasted sesame oil
For the coconut amino sauce:
25ml soya sauce
50 ml coconut amino
For garnish - optional:
3tsp toasted sesame seeds
1 green onion
Instruction:
Gather all the ingredients.
Set the oven rack in the centre of the oven.
Preheat the oven at 220ºC
Make the coconut amino sauce combining 25ml soy sauce with 50ml coconut amino.
Prepare the eggplant by cutting their stem and calyx off then cut the eggplants in half lengthwise from the stem to the bottom creating boat like halves. With the knife, score the eggplant flesh diagonally, about â…› inch (3 mm) deep and â…› inch (3 mm) wide, into a criss-cross pattern on the open surface. This criss-cross scoring helps cook the eggplant faster and improve the presentation.
Soak the eggplant in water for 10 minutes to remove the astringency of the eggplant. Blot the eggplants with paper towels or a clean kitchen towel and place them on a baking sheet lined with parchment paper.
Brush the eggplant flesh with sesame oil. Place the eggplants, cut side down, on the baking sheet.
Bake the eggplant at 220ºC for about 30 min for the Italian one and 20 if they are smaller like the Japanese one.
After 30 minutes timer check if the skin is beginning to shrivel and the flesh is soft and remove the baking sheet from the oven. Carefully turn the eggplants over, and brush them with the coconut amino glaze.
Replace the eggplants in the oven and bake them for other 10 minutes until the top become colourful. Please note that the cooking time varies based on how far the baking sheet is placed from the heating element.
To serve:
Sprinkle the baked eggplants with sesame seeds and green onion. Serve immediately.
To store:
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days.
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