Roasted Eggplant with Herbs
Vegetables and herbs provide fiber, vitamin C, and antioxidants, while the aroma of ginger adds freshness. Baking brings out the ingredients' aroma and creates a firm golden texture.
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Kitchen: Italian
526
Servings: 6 (1 serving ≈ 168 gram)
Digestion time: 4 hour
Pierce the eggplant (900 g) with a sharp knife so steam can escape during roasting. Grate the ginger (30 g) and finely slice the green onion (30 g). Season with table salt (to taste).
Roast the eggplant at 220°C for 12–15 minutes, turning every 3–4 minutes, until the skin is darkened and the flesh is tender. Rinse under cold water, peel, and leave whole or slice into rounds.
Drizzle with sesame oil (15 g) and coconut aminos (30 g), then top with ginger and green onion. Serve warm or chilled.
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