Honey ginger eggplant

Grate or dice what you need.

Cut the eggplant lengthwise and make 1cm deep incisions. Season with 1 TBL of oil and 1/4 tsp of salt and pepper. 

Roast at 200°C (400°F) in a toaster oven (or full-size oven) for 30 minutes or until the eggplant is soft.

Mix the soy sauce, honey, chili flakes, vinegar, sesame seed oil, garlic, ginger, cornstarch, and water. Boil for 1 minute.

With a brush, paint the eggplant with the sauce.

Broil the eggplant in a toaster oven (or full-size oven) until it caramelizes (220°C/450°F). The sauce will thicken a bit more.

If you like, serve with chopped scallions. (I didn't have any for the photo)