Garlic roasted eggplant
Ingredients
- 2 large eggplants, halved
- 10 cloves of garlic
- ⅓ cup olive oil
- ½ tsp black pepper
- ¼ tsp salt
- 1 tsp nooch
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
Steps
- Preheat the oven to 150°C. Line a baking tray.
- Score each eggplant on the skin side most of the way through in a cross-hatch pattern.
- Stuff cuts with thinly sliced garlic. Transfer flesh side down to the baking tray.
- Drizzle with olive oil, soy sauce and vinegar.
- Sprinkle with salt, black pepper and nooch.
- Gently move around to get the flesh side coated and roast for 60-75 minutes until tender.