Provider Farm

From our fields, for your family

Roasted Sesame Garlic Eggplant

Eggplants is so good! This is a quick easy dish to turn you into an eggplant lover.
  • 2 medium-large globe eggplants, ends trimmed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 2 to 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons reduced-sodium tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon pure maple syrup
  • 1/4 cup chopped fresh cilantro
  • Sesame seeds (optional garnish)

Preheat the oven to 400F. Line a large baking tray with parchment paper.
Spread the eggplant out over the pan, drizzle with the olive oil, and toss to coat.
Roast the eggplant for 25 to 35 minutes, tossing once, or until tender and beginning to caramelize (you want it to have lost its spongy quality).
Meanwhile, prepare the sauce. Add the garlic, rice vinegar, tamari, sesame oil, and maple syrup to a medium saucepan. Heat over medium-low and simmer for 4 minutes, or until the garlic softens and the mixture reduces a bit. Remove from the heat and let cool slightly.
Once the eggplant is ready, transfer it to a large serving bowl. Drizzle with the sauce and toss to coat. Garnish with the cilantro and sesame seeds (if using).