Did you know that eggplant season is from July to October? Yep, that’s when it’s at its absolute best. Personally I can eat eggplant all year, especially with this recipe!
This is a great side dish to a protein or as the show stopper in a grain bowl.
The most important thing to know about cooking eggplant is that it has so much moisture in it! For almost every recipe I make with eggplant I’ll draw out the moisture with salt. This helps ensure that it’s not too soggy after it’s been cooked! A lot of people think they don’t like eggplant because it’s become soggy. Don’t skip this step!
If you’ve never had eggplant, please give it a try! It’s so important to eat seasonally & this produce is completely delicious!
xx,
ellyn
SERVINGS: 3-4
TIME: 25 minutes
INGREDIENTS:
• 1 medium eggplant
• 2 teaspoons salt
• ½ cup coconut aminos or soy sauce
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons garlic powder
• 1 teaspoon red pepper flakes
• cooking spray
INSTRUCTIONS:
1. Preheat oven to 415.
2. Slice eggplant & sprinkle with salt. Allow to sit for 20-30 minutes. This will draw out the moisture in the eggplant. Pat dry with a paper towel.
3. Add eggplant slices to baking sheet that is generously sprayed with cooking spray.
4. Mix together coconut aminos, honey, sriracha & garlic powder. Baste top of the eggplant & roast for 10 minutes.
5. Flip eggplant, baste the other side with the sauce & roast another 8-10 minutes.
6. Top with red pepper flakes.
7. Enjoy!
