These full-flavored baked Vietnamese eggplant rounds complement virtually any Asian-inspired meal as a warm side or room-temperature salad. They’re wonderfully easy to prepare. Simply slice the eggplant into rounds and roast them in the oven. Then, drizzle with a tasty soy sauce dressing flavored with ginger, fresh chile, and garlic. Pop them back in the oven for a few minutes until the eggplant looks glossy, then garnish with scallion, cashews, cilantro, mint, and sesame seeds. Yum!
Tips
Eggplant varieties: The recipe calls for Italian or globe eggplant. You can also use slender Chinese eggplant and slice it on the bias to get good-size rounds.
Gluten-free version: To make this gluten-free, use tamari instead of soy sauce.
Wear gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.
For more…
Read full article on www.forksoverknives.com