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Baking pan of Oil Free Spicy Roasted Asian Eggplant

Oil Free Spicy Roasted Asian Eggplant

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 35 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 70 Minutes (+Rest Time)
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Asian Inspired
  • Diet: Vegan


Bold, savory, with a pow of heat, this Oil Free Spicy Roasted Asian Eggplant recipe is easy to make and oh-so-delicious.



Base Ingredients:

  • 2 medium-sized Chinese eggplants, sliced in half
  • Sprinkle sea salt

Sauce Ingredients:

  • 1 Tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 3 Tablespoons reduced-sodium tamari (+/-) *
  • ¼ cup low-sodium vegetable broth (+/-) *
  • 1 Tablespoon lemon juice
  • 2 Tablespoons pure maple syrup (+/-)
  • 1 teaspoon molasses *
  • 1 Tablespoon white miso *
  • 1 teaspoon tahini
  • ¼ cup minced red bell pepper
  • ¼ cup finely sliced green onions
  • Pinch to ¼ teaspoon cayenne pepper (+/-)
  • 2 teaspoons cornstarch (or arrowroot powder)

Optional Topping Ingredients:

  • Freshly sliced green onions


  1. Cut the eggplant in half lengthwise, then crosshatch score them. Repeat with the other eggplant. Place the cut and scored eggplant into a dish, cut side up. Sprinkle the cut-side of the eggplant with sea salt. Rub the sea salt into the cut-side of the eggplant flesh.  Allow to rest for 30 minutes.
  2. In the meantime, while the eggplant is resting, make the sauce by placing all the Sauce Ingredients into a small microwaveable bowl, whisk well to combine, then microwave for approximately 3 minutes on high until the sauce becomes thick and bubbly. Or place the Sauce Ingredients in a small saucepan and heat until boiling, then immediately reduce the heat and cook for several minutes until thick.  Set aside and allow the sauce to cool.
  3. Preheat the oven to 400F.
  4. After 30 minutes, gently rinse the salted eggplants with cold water and pat dry each of the eggplant slices, then place them in baking dish.
  5. Spoon approximately 1 heaping tablespoon of the sauce over each of the eggplant slices. Spread the sauce all over the flesh of the cut/scored side of the eggplant. You will have sauce leftover. Be careful not to let any of the sauce fall onto the baking pan (see notes). Then place the baking pan, uncovered, in a preheated 400F oven for 30 minutes.
  6. After 30 minutes, remove the eggplant and add any additional sauce, pour it over the eggplant and return to the oven for 5 more minutes. It’s fine if the sauce drips over the sides into the baking pan this time.
  7. After 5 minutes, remove from the oven, allow to set for 4 minutes, then serve with extra sauce spooned over top with steamed rice and some freshly sliced green onions.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  4 to 5