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Char Siu Eggplant

Servings: 4

Ingredients

Char Siu Sauce

  • 2 small garlic cloves, grated
  • 1/4 c hoisin sauce
  • 4 tsp soy sauce or tamari
  • 4 tsp maple syrup
  • 2 tsp 2 teaspoons rice vinegar or Shaoxing rice wine
  • 1 tsp five-spice powder 

Eggplant

  • 2 large eggplants (about 1 ¾ lb) sliced into discs about 1/2" thick
  • olive oil
  • rice, to serve I prefer sushi rice
  • 2 scallions, finely sliced for topping
  • Toasted white sesame seeds for topping

Instructions

  • To make the char siu sauce, whisk together all the ingredients in a large bowl. Add the eggplant slices and marinate for 30–60 minutes or up to 4 hours in the fridge.
  • Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. 
  • Lay the marinated eggplant slices on the prepared pan, drizzle with olive oil and roast for 15 minutes. Remove the pan from the oven and flip the eggplant over. Using a pastry brush, baste each slice with the marinade and drizzle with more olive oil, then return to the oven and roast for another 15 minutes. When cooked, brush the tops of the eggplant slices with more of the marinade and season well with sea salt.
  • Serve the eggplant with rice, topped with the green onion and sesame seeds.