TJean Recipe
Garlic Roasted Eggplant
Easy 1 hour Main Dishes Bake Eggplant Garlic Fresh Chilli Cumin Roasted Vegetables Savoury Spicy Umami Appetizer Side Dish Chinese-Inspired Quick & Easy Home-Style Homemade
About this recipe
A whole roasted eggplant opened and topped with a fragrant garlic, fresh chilli, soy, oyster sauce and cumin mixture, then baked again until tender, savoury and deeply aromatic.
Ingredients
Roasted eggplant
1 whole eggplant
Cooking oil, as needed
Garlic sauce
Garlic, finely minced
Fresh red chillies, finely chopped
Hot cooking oil, as needed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
Granulated sugar, as needed
Salt, as needed
Cumin powder, as needed
Finishing
Green onions, finely chopped
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Preheat the oven | TJean UBaker S1 22L | Bake | 200°C | 3 min |
| Roast the whole eggplant | TJean UBaker S1 22L | Bake | 200°C | 30 min |
| Finish the garlic eggplant | TJean UBaker S1 22L | Bake | 200°C | 8 min |
01 Wash the eggplant and dry it thoroughly.
02 Line a baking tray with aluminium foil.
03 Place the whole eggplant on the prepared tray.
04 Brush cooking oil evenly over the entire surface of the eggplant.
05 Use a fork to pierce several holes in the eggplant skin to help prevent it from cracking during cooking.
06 Preheat the TJean UBaker S1 22L in Bake mode at 200°C for 3 minutes.
07 Place the tray with the eggplant in the preheated oven.
08 Bake at 200°C for 30 minutes.
09 While the eggplant is cooking, finely mince the garlic.
10 Finely chop the fresh red chillies.
11 Finely chop the green onions and reserve them for finishing.
12 Place the minced garlic and chopped red chillies in a heat-safe bowl.
13 Carefully pour hot cooking oil over the garlic and chillies to release their aroma.
14 Add 2 tablespoons of light soy sauce.
15 Add 2 tablespoons of oyster sauce.
16 Add granulated sugar and salt according to taste.
17 Add cumin powder.
18 Mix until the garlic sauce is evenly combined.
19 Carefully remove the roasted eggplant from the oven.
20 Cut the eggplant lengthwise without slicing completely through the bottom skin.
21 Open and gently flatten the eggplant.
22 Use a fork to separate and loosen the soft eggplant flesh.
23 Spread the prepared garlic sauce evenly over the exposed flesh.
24 Return the tray to the TJean UBaker S1 22L.
25 Bake at 200°C for another 8 minutes.
26 Remove the eggplant when the sauce is bubbling and the flesh is completely tender.
27 Sprinkle the chopped green onions over the top.
28 Serve hot directly from the tray or transfer carefully to a serving plate.