Sliced Baked Eggplant Recipe
Author: Arie's Kitchen
Serves: 4 entree
- 1 large purple eggplant, approximately 500 to 600gr
- 300 gr minced chicken
- 3 cloves garlic, minced
- ½ small size onion, minced
- 1 teaspoon sesame oil
- 2 tbsp mirin
- ¼ teaspoon cracked black pepper
- 2 tablespoons soy sauce
- 1 spring onion, sliced
- 2 tablespoons cooking oil for frying
- Olive oil
- Salt
- Ground pepper
- ¼ teaspoon dried oregano leaves
- Instructions
- Preheat oven to 200 degrees celsius.
- Rinse eggplant, discard both end parts and then cut lengthwise into 4 pieces each eggplant.
- Arrange eggplant in baking dish, drizzle or spray with olive oil, then sprinkle with a little bit salt, pepper, and dried oregano leaves.
- Bake until sliced eggplant golden brown or about 30 minutes. Remove from the oven.
- In a meantime, heat the cooking oil in a frying pan, saute onion and garlic until fragrant and soft.
- Add minced chicken, stir until half cooked and does not clot.
- Add sesame oil, mirin, pepper, soy sauce. Stir until the minced chicken is cooked.
- Finally add the chopped spring onion. Stir briefly, turn off the heat.
- Place roasted eggplant on a serving plate.
- Add in the chicken mixture.
- Serve while still warm.
Recipe by Arie's Kitchen at https://arieskitchen.net/sliced-baked-eggplant-recipe/
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