I got a bunch of eggplants weekly this autumn from my co-op veggie delivery and it inspired me to find a new way to prepare this many time undervalued vegetable. My go-to way to prepare eggplant has been in the oven; roasted, thinly sliced in an eggplant lasagna type yumminess. There’s no oven in my kitchen, so I had to come up with something else this time when I didn’t feel like making a tomato sauce or anything complicated. These Asian flavored eggplants are what I came up with! This eggplant recipe is really easy to make and full of flavor. You can serve these vegan eggplants warm or cold, as a starter or as a part of a main course.
- 2 small eggplants
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp Chinese black rice vinegar
- 2 tbsp agave or other sweetener
Cut the eggplants into sections and boil them about 8 to 10 minutes until softened.
While the eggplants are boiling, mix together the sauce ingredients. If you wish, you can add more taste fresh garlic or ginger, but it's really not needed, the recipe is tasty as it is!
Remove the excess water from the eggplants with a paper towel. Add the sauce to the eggplants. Serve either warm or cold.
Garnish with spring onion. Sesame seeds and chili flakes work as well.