Wednesday, February 29, 2012

Baked Eggplant Appetizer

2 medium-sized eggplant
1 red chilli - chopped
2 tbsp soy sauce
1 1/2 tbsp apple cider vinegar
3 cloves garlic - chopped
few sprigs of parsley  - chopped
1 tbsp sesame oil 
olive oil

  1. Slice the eggplant into thin slices (roughly 1 cm thick).  Preheat oven to 410 degree F.
  2. Brush olive on the baking tray..  Arrange the eggplant slices on the tray and brush another layer of olive oil over the slices.
  3. When oven is heated, place tray in and bake for 12 minutes.
  4. Heat up sesame oil in a small pan over low heat, fry garlic, parsley and red chill till fragrant.  Transfer to a plate.
  5. Then add soy sauce, vinegar and dash of olive oil.  Transfer the baked eggplant slices to the plate and toss to mix well.
  6. Serve as an appetizer.
Note: Step 4 is optional. If frying is not done, just mix everything into the sauce and toss.

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