Name: Garlic Roasted Eggplant
Ingredients: 2 eggplants Eggplant; 3 Tbsp Vegetable oil (divided); 8 cloves Garlic (minced); 2 Tbsp Soy sauce; 1 Tbsp Oyster sauce (optional); 1 Tbsp Sugar; 1 Tsp Ground cumin; 1/2 Tsp Red pepper flakes (optional); 2 stalks Scallion (thinly sliced)

Garlic Roasted Eggplant

Roasting eggplant until very soft gives it a tender, almost creamy texture. A savory garlic and soy sauce adds plenty of flavor, with optional cumin and red pepper flakes for extra warmth.

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Ingredients

Eggplant 2 eggplants
Vegetable oil, divided 3 Tbsp
Garlic, minced 8 cloves
Soy sauce 2 Tbsp
Oyster sauce, optional 1 Tbsp
Sugar 1 Tbsp
Ground cumin 1 Tsp
Red pepper flakes, optional 1/2 Tsp
Scallion, thinly sliced 2 stalks

Instructions

Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
Wash and dry the eggplants. Brush with 1 Tbsp oil and place on the prepared baking sheet. Roast for 25–35 minutes, or until very soft and the skin is wrinkled.
Meanwhile, heat the remaining 2 Tbsp oil in a small skillet over medium-low heat. Add the garlic and cook for about 1 minute, stirring frequently, until fragrant.
Add the soy sauce, oyster sauce, if using, sugar, cumin, and red pepper flakes, if using. If omitting the oyster sauce, add 1 additional Tbsp soy sauce. Stir to combine and remove from heat.
Carefully cut each eggplant lengthwise, leaving the bottom skin intact. Open the eggplants and gently spread the flesh with a fork.
Spoon the garlic sauce evenly over the eggplant. Return to the oven and roast for another 8–10 minutes.
Sprinkle with scallion and serve hot.