Silky roasted eggplant halves with a tamari glaze, topped with Sizzla, coriander and spring onion.
Serves: 4 as a side | Prep: 10 min | Cook: 30 min
Ingredients
- 2 medium eggplants, halved lengthways
- 3 tbsp oil
- Salt
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Coriander and sliced spring onion
Method
- Heat the oven to 210°C. Score the cut side of the eggplant in a deep criss-cross, without cutting through the skin.
- Brush generously with oil and season with salt. Roast cut-side up 25 minutes, until soft and golden.
- Mix the tamari, maple syrup and vinegar. Brush over the eggplant and roast 5 minutes more.
- Spoon over the Sizzla and finish with coriander and spring onion.
Chef's tip: Eggplant soaks up oil — be generous, or it dries out instead of turning creamy.
Allergens: Sizzla contains peanuts, sesame and soy.