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Sweet and spicy eggplants – from the oven

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Ingredients for 2 servings:

  • 1 m.-large eggplant(s)
  • 2 garlic cloves
  • 1 chili pepper(s), green
  • 4 tbsp teriyaki sauce
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Finely chop the garlic and chili pepper. Halve the eggplant and score the flesh in a diamond shape, taking care not to damage the skin. Season the eggplant flesh with salt and let it rest for about 30 minutes. Preheat the oven to 200°C (top/bottom heat). Spread the garlic, chili, and teriyaki sauce over the eggplant halves and rub in lightly. Place the eggplants on a baking sheet. Bake in the preheated oven on the middle rack for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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