Baked eggplant with pan-Asian sauce

4 servings

45 minutes

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Energy value per serving

• Calories: 192.6
• Proteins: 3.7g
• Fats: 10.9g
• Carbohydrates: 20.6g

Ingredients

• Eggplants: 2 pc
• Sweet chili sauce: 120 ml
• Vegetable oil: 20 ml
• Sugar: 20 g
• White sesame seeds: 3 g
• Black sesame seeds: 3 g
• Garlic: 10 g
• Vinegar 9%: 20 ml
• Sesame oil: 20 ml
• Soy sauce: 50 ml
• Coriander: to taste
• Radish: to taste
• Chili pepper: to taste

Cooking steps

1. Wash the eggplants and cut them in half.

   Required ingredients:

   • Eggplants: 2 pieces

2. Send to a preheated oven at 180 degrees and bake for 20 minutes.

3. Peel the skin off the prepared and cooled eggplants.

4. Prepare the pan-Asian sauce. Mix all remaining ingredients, except for cilantro, in a bowl with a whisk until smooth.

   Required ingredients:

   • Sweet chili sauce: 120 ml
   • Vegetable oil: 20 ml
   • Sugar: 20 g
   • White sesame seeds: 3 g
   • Black sesame seeds: 3 g
   • Garlic: 10 g
   • Vinegar 9%: 20 ml
   • Sesame oil: 20 ml
   • Soy sauce: 50 ml

5. Pour the prepared sauce over the eggplants and refrigerate them for 5 hours.

6. Then cut the eggplant into 4 lengthwise pieces.

7. Place on a plate.

8. Water with the same pan-Asian sauce.

   Required ingredients:

   • Sweet chili sauce: 120 ml
   • Vegetable oil: 20 ml
   • Sugar: 20 g
   • White sesame seeds: 3 g
   • Black sesame seeds: 3 g
   • Garlic: 10 g
   • Vinegar 9%: 20 ml
   • Sesame oil: 20 ml
   • Soy sauce: 50 ml

9. Garnish with chopped cilantro, radishes, and hot pepper.

   Required ingredients:

   • Coriander:  to taste
   • Radish:  to taste
   • Chili pepper:  to taste

10. To serve.