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Roasted Sesame-Garlic Eggplant
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4.86 from 7 votes

Roasted Sesame-Garlic Eggplant

This roasted sesame-garlic eggplant is a simple, flavor-packed side dish that's sure to wow a crowd. Cubed eggplant is roasted until tender and caramelized and then tossed in sweet and tangy sesame-garlic sauce. A finishing sprinkle of fresh cilantro and sesame seeds adds a pop of color and tiny crunch.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4
Author: Ashley

Ingredients

  • 2 medium-large globe eggplants, ends trimmed and cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • 2 to 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons reduced-sodium tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon pure maple syrup
  • ¼ cup chopped fresh cilantro
  • Sesame seeds (optional garnish)

Instructions

  • Preheat the oven to 400F. Line a large baking tray with parchment paper.
  • Spread the eggplant out over the pan, drizzle with the olive oil, and toss to coat.
  • Roast the eggplant for 25 to 35 minutes, tossing once, or until tender and beginning to caramelize (you want it to have lost its spongy quality).
  • Meanwhile, prepare the sauce. Add the garlic, rice vinegar, tamari, sesame oil, and maple syrup to a medium saucepan. Heat over medium-low and simmer for 4 minutes, or until the garlic softens and the mixture reduces a bit. Remove from the heat and let cool slightly.
  • Once the eggplant is ready, transfer it to a large serving bowl. Drizzle with the sauce and toss to coat. Garnish with the cilantro and sesame seeds (if using).
  • Taste and adjust the flavors if desired—to make it saltier, add more tamari; sweeter, add more maple syrup; tangier, add more vinegar.
  • Serve immediately.
  • Refrigerate leftovers in an airtight container for up to two days.