Roasted Eggplant with Scallion Oil

Name: Roasted Eggplant with Scallion Oil
Total time: 50 min
Yield: 4 servings
Ingredients: 700 g Eggplant; 50 g Spring onions; 3 tbsp Neutral cooking oil; 1 tbsp Soy sauce; 1 whole Lime; 1 tsp Sugar; 25 g Roasted peanuts; 0.25 tsp Salt

Soft roasted eggplant with sizzling scallions, lime and a little peanut crunch. Serve the tender halves from one generous platter.

50 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant700 g
Spring onions50 g
Neutral cooking oil3 tbsp
Soy sauce1 tbsp
Lime1 whole
Sugar1 tsp
Roasted peanuts25 g
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts, soy and wheat in standard soy sauce.

Method

Roast the eggplant

Heat the oven to 220°C (425°F). Wash two medium eggplants totalling about 700 g, halve lengthways and score the flesh in a shallow crosshatch without cutting through the skin. Rub the cut surfaces with 1 tbsp oil and salt. Place cut-side down on a metal baking tray. Roast for 30–40 minutes until the flesh collapses easily under a spoon; larger halves may need longer.

Make the toppings

Meanwhile, wash and thinly slice the spring onions. Chop the peanuts. Juice the lime and stir 1 tbsp juice with soy sauce and sugar until dissolved. Reserve any remaining lime for wedges.

Warm the scallion oil

Heat the remaining 2 tbsp oil in a small pan over medium heat. Add the spring onions and cook, stirring, for 30–45 seconds until bright green and fragrant. Take the pan off the heat; do not let the onions brown.

Finish the platter

Turn the eggplant halves cut-side up on a serving plate. Spoon the soy-lime mixture over the flesh, followed by the warm scallion oil and peanuts. Give each person one half as a starter. Serve warm, with lime wedges if available.

Tenderness matters more than the timer: keep roasting if the centre still feels spongy.

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