Soy Sauce Roast Eggplant
An Asian inspired roast eggplant, perfect with white rice, or as a side with seafood.
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.