Vegan Oven Baked Eggplant Recipe

Soft and flavourful eggplant that has been double baked in a garlicky spicy succulent sauce.This simple recipe uses only 5 ingredients to make a simple side dish that is full of flavour. It uses a simple method to draw moisture out of the eggplant pieces to improve the texture and flavour.Sometimes, making a delicious and healthy vegetable side dish can be so simple and fresh, made using only 5 accessible ingredients.

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40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Vegan Oven Baked Eggplant
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ingredients serve

Ingredients for Vegan Oven Baked Eggplant Recipe

  • 2 Chinese long eggplants Nos
  • As required Ingredients for sauce
  • 2.50 tablespoon Oil
  • 1/2 cup Garlicfinely diced
  • 1/4 cup Red Onion Diced
  • 1/4 cup Red and green chillies diced
  • 1/4 cup Coriander stems diced
  • 2 tablespoon Sichuan dou ban jiang
  • 2 tablespoon Soy sauce
  • 2 tablespoon Chinese cooking wine
  • 1 teaspoon Cornstarch
  • 2 tablespoon Water
  • As required Diced green chillies for garnish
  • As required Diced coriander leaves for garnish

Directions: Vegan Oven Baked Eggplant Recipe

step 1

  • STEP 1.Wash and dry 2 chinese long eggplants.

step 2

    step 3

    • STEP 2.1 place 2 chinese long eggplants on a baking tray and place them in a preheated oven at 370 degrees fahrenheit and bake for 25 minutes.

    step 4

    • STEP 3.2 in a saucepan add 2 ½ tbsp of oil, ½ cup finely diced garlic, ¼ cup diced red onion, ¼ cup diced red and green chillies, ¼ cup diced coriander stems.

    step 5

    • STEP 4.3 stir and cook the ingredients until fragrant.

    step 6

    • STEP 5.4 then add 2 tbsp sichuan dou ban jiang, 2 tbsp soy sauce, 2 tbsp chinese cooking wine. Mix together.

    step 7

    • STEP 6.5 add cornstarch water (1tsp cornstarch + 2 tbsp water). Mix well together for 1 to2 minutes till the sauce thickens.

    step 8

    • STEP 7.6 after 25 minutes, take the eggplants out of the oven. Keep them aside to cool. The skin will be brown colour after baking.

    step 9

    • STEP 8.7 make a cut along the centre of the eggplant lengthwise to open it up. Cut off the stalk. It will open like a book.cut across breadthwise to help the flesh to easily absorb the sauce. Do not cut through the skin on the other side.

    step 10

    • STEP 9.8 spoon the sauce generously over the entire open eggplant. Do not leave any part uncovered as it will turn dry after the second baking.

    step 11

    • STEP 10.9 return to the oven and bake for 6 to 8 minutes.

    step 12

    • STEP 11.10 serve the eggplant garnished with chopped green chillies and coriander leaves.
    Nutrition
    value
    488
    calories per serving
    38 g Fat7 g Protein22 g Carbs15 g FiberOther

    Current Totals

    • Fat
      38g
    • Protein
      7g
    • Carbs
      22g
    • Fiber
      15g

    MacroNutrients

    • Carbs
      22g
    • Protein
      7g
    • Fiber
      15g

    Fats

    • Fat
      38g

    Vitamins & Minerals

    • Calcium
      124mg
    • Iron
      6mg
    • Vitamin A
      2285mcg
    • Vitamin B1
      < 1mg
    • Vitamin B2
      < 1mg
    • Vitamin B3
      3mg
    • Vitamin B6
      < 1mg
    • Vitamin B9
      60mcg
    • Vitamin B12
      0mcg
    • Vitamin C
      21mg
    • Vitamin E
      6mg
    • Copper
      < 1mcg
    • Magnesium
      143mg
    • Manganese
      < 1mg
    • Phosphorus
      154mg
    • Selenium
      10mcg
    • Zinc
      1mg
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp