Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1/4 cup tamari sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons sesame oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons chopped green onions (for garnish)
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Small saucepan
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together tamari sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes.
3. Dip each eggplant slice into the tamari mixture, making sure to coat both sides, and place them on the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes or until they are tender and lightly browned.
5. In a small saucepan, mix cornstarch and water until the cornstarch is dissolved. Add the remaining tamari mixture and cook over medium heat, stirring constantly, until the sauce thickens.
6. Brush the tamari glaze over the eggplant slices and return them to the oven for an additional 5-10 minutes or until the glaze is caramelized.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 195
Fat: 8g
Carbohydrates: 30g
Protein: 3g
Fiber: 6g
Sodium: 965mg
Substitutions for ingredients:
- Tamari sauce can be substituted with soy sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced bell peppers or onions to the baking sheet for a colorful and flavorful side dish.
- Sprinkle sesame seeds over the eggplant slices before baking for added texture.
- Use the tamari glaze as a marinade for grilled tofu or chicken.
Tips and tricks:
- Choose eggplants that are firm and shiny with no bruises or soft spots.
- Salt the eggplant slices before baking to remove excess moisture and improve texture.
- Use a pastry brush to evenly coat the eggplant slices with the tamari glaze.
- To make the dish spicier, increase the amount of red pepper flakes.
Storage instructions:
Store leftover Tamari-Glazed Eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant slices in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the eggplant slices on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve Tamari-Glazed Eggplant with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables and steamed rice.
Troubleshooting advice:
- If the eggplant slices are too watery, salt them before baking to remove excess moisture.
- If the tamari glaze is too thick, add more water to thin it out.
- If the eggplant slices are not caramelized enough, broil them for a few minutes until the glaze is bubbly and browned.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Use separate cutting boards for meat and vegetables to avoid cross-contamination.
- Cook eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant is a staple ingredient in Mediterranean and Middle Eastern cuisine. It was first cultivated in India and was brought to Europe by Arab traders in the 13th century.
Flavor profiles:
Tamari-Glazed Eggplant is sweet, savory, and slightly spicy. The tamari sauce adds a rich umami flavor, while the honey and rice vinegar provide sweetness and tanginess.
Serving suggestions:
Serve Tamari-Glazed Eggplant as a vegetarian main dish or as a side dish to grilled meats or fish.
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Region: Japanese