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Honey ginger eggplant

Ingredient type
Country / Region ,
Difficulty Beginner
Prep time: 10 min Cook time: 35 min Total time: 45 mins
Servings 4
  • 1 eggplant (halved lengthwise)
  • 2 tablespoons soy sauce or tamari (for gluten free-use one with no wheat)
  • 1 tablespoon honey
  • 1/4 teaspoon chili flakes (or to taste)
  • 1 teaspoon rice vinegar (or white wine or apple)
  • 1/2 teaspoon sesame seed oil
  • 1 clove garlic (grated or finely diced)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  1. Gather your ingredients

    Grate or dice what you need.

  2. Eggplant

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

  3. Roast

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

  4. Prepare sauce

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

  5. Paint eggplant

    With a brush, paint the eggplant with the sauce.

  6. Broil

    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)

Keywords: eggplant, honey