Author: Guava Rose
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 1 lb. miniature round eggplants
- 1-1/2 T. grapeseed oil
- Sea salt and pepper
- Dipping sauces:
- Ponzu- bottled
- Shoyu Lemon- equal parts shoyu and fresh lemon juice
- Spicy Ginger- diluted shoyu, grated ginger, sesame oil, chili oil or dried red chilies, touch of sugar and vinegar, chopped green onions --to taste
- Preheat oven to 400 degrees.
- Pierce eggplants all over with the tip of a paring knife. Place onto a baking sheet. Drizzle with oil, then sprinkle lightly with salt and pepper. Mix them all up and arrange in a single layer.
- Bake for 35-40 minutes, or until they are soft and cooked through.
- Serve warm, at room temperature, or cold with a dipping sauce of choice.
- Optional: Slice the globe end of each cooked eggplant about four times to create a "fan". This will help to soak up the dipping sauce.
Recipe by Guava Rose at http://www.guavarose.com/2012/03/roasted-mini-eggplant-2/
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