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.
Calories192.6kcal
Proteins3.7grams
Fats10.9grams
Carbohydrates20.6grams
Eggplant
2
pc
Sweet chili sauce
120
ml
Vegetable oil
20
ml
Sugar
20
g
Garlic
10
g
9% table vinegar
20
ml
Sesame oil
20
ml
Soy sauce
50
ml
Cilantro
to taste
Radish
to taste
Chili pepper
to taste
1
Wash the eggplants and cut them in half.
- Eggplant: 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.
- 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
- 9% table vinegar: 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.
- 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
- 9% table vinegar: 20 ml
- Sesame oil: 20 ml
- Soy sauce: 50 ml
9
Garnish with chopped cilantro, radishes, and hot pepper.
- Cilantro: to taste
- Radish: to taste
- Chili pepper: to taste
10
To serve.
