My love for roasted vegetables has grown over time. I have been trying different vegetables and so many of them roast so well. Here is one of my favorites. This one is spicy, if you do not want to have it spicy – you can reduce the amount of sambal olek. The brown sugar caramelizes really well and is a really nice balance to the spice.
In addition, you can roast other vegetables along with this – green beans, thinly sliced onions etc.
- 4 Japanese eggplants
- 3 tablespoons Sambal Olek (use less for a less spicy version)
- 2 tablespoons olive oil
- 3 tablespoons light brown sugar
- 4 garlic cloves, minced
- 3/4 cup panko bread crumbs
- 1/2 teaspoon salt
Turn your oven to 350F. Line your baking tray with foil.
Wash and dry the eggplants. Cut the tops off and then split the eggplants in half. Using a sharp knife, make diagonal cuts in the inside of the eggplant. Do not cut all the way through.
Make a paste of the sambal olek, olive oil, brown sugar, olive oil and salt. Spread this paste on the eggplant.
Drizzle olive oil on the panko crumbs to moisten and then distribute evenly on the tops of the eggplants.
Bake for 30 minutes. Serve warm.