Though each method of steaming and roasting is different in bringing out the natural flavors and pillowy texture of eggplants, the roasting method is currently my favorite way to cook eggplants.
When steamed, eggplants typically produce more moisture. Thus, if you want the final outcome in your eggplants to be relatively dry and with some smoky toasty flavors, pan-frying or roasting is recommended. The latter is my go-to because it is a fuss-free, and grease-free method of cooking. Roasting also brings caramelization, which accentuate the flavors.
Today, this recipe is a mix-and-match of Western-style cooking with Asian-style dressing, adapted from Seriouseats.com.
I have tried Asian-style dressing in recipes such as Steamed Eggplants with Miso Dressing, and Steamed Eggplant with Gochujang Dressing. I have also made Garlic Eggplant, using less-grease partial-pan-fried-partial-steam method (also check out this dish Three Delights of the Earth, Di San Sian).
Yet, I have not tried this classic Asian-style dressing! Still it is never too late.
Roasted Eggplant with Garlic, Sesame Oil, Vinegar 蒜汁拌烤茄子
Ingredients:
1 globe eggplant, halved and scored on the cut-side (refer instructions here)
[Dressing]: 2 tbsps cold-pressed flax oil, 1 tsp sesame oil,1 tsp light soy sauce, 2 tsps Chinese black vinegar, 1 clove garlic finely minced, pinch of brown sugar
1 green onions, finely chopped, garnish
Pinch of toasted sesame seeds, garnish
Directions: Prepare to roast eggplant (refer instructions here). Prepare the dressing and set aside. Roast eggplant for about 40mins. Remove from oven, and when slightly cooled, roughly slice the roasted eggplants into strips or "tear" them to strips using bare-hands (put on your gloves of course!). Drizzle dressing over the roasted eggplant strips, toss and mix well. Garnish with green onions and toasted sesame seeds and serve.
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Tag: roasted eggplant garlic sauce, garlic eggplant
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