Gooey eggplant complemented with a balanced sweet and spicy sauce. Makes a perfect meal for two or a side for a group dinner.
Serves: 2 people
Prep time: 35 minutes
Cook time: 35-40 minutes
1 medium sized eggplant
2 tablespoons of tamari
1 teaspoon of maple syrup
2 cloves of minced garlic
1 teaspoon of ginger
1/4 a teaspoon of sriracha
Preheat your oven to 180C fan forced.
In a bowl, mix together your tamari, maple syrup, garlic, ginger and sriracha.
Slice your eggplant vertically into 1-2 cm pieces. Then score eggplant creating little diamonds.
Sprinkle salt over your eggplant and gently massage it into the flesh. Let your eggplant rest for at least 30 minutes. Salting the eggplant will drain the water from the eggplant creating a sweeter and creamier eggplant.
Pat dry your eggplant.
Place your eggplant on a baking tray, then coat it in your sweet and spicy sauce.
Bake in the oven for 35-40 minutes.
Enjoy! We served it with coconut rice.