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Soy Sauce Roast Eggplant

An Asian inspired roast eggplant, perfect with white rice, or as a side with seafood.
Course Side Dish
Cuisine Fusion
Keyword Roasted Eggplant
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people


  • 2 Purple Eggplants cubed
  • 1 tbsp Good Olive Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Garlic Powder
  • 1 tbsp Umami Powder
  • White and Black Sesame Seeds


  • Preheat your oven to 230°C or 450°F and line a sheet pan with aluminium foil.
  • In a large bowl add the eggplant cubes, Olive Oil, Soy Sauce, Garlic Powder, and Umami Powder. Toss it around until all the pieces are evenly coated.
  • Pour the bowl onto the sheet pan and spread the Eggplant pieces around. It’s okay if they touch a bit, but you don’t want them stacked on top of each other. Place in the oven and roast for 25 minutes.
  • When cooked, sprinkle with some White and Black Sesame Seeds and serve by itself or over white rice.