My husband, Cam, loves to cook. He is an inspiration to me. I have never met a man more interested in the kitchen, except maybe my dad, whose food I never ate just because he would choose the most boring ingredients and was just “ok” in the kitchen. I am not a picky eater, and if I like it, I like it, but I will taste anything. I’ve never had an eggplant before I met Cam, and he cooked it in his own way and I was hooked. I had it for dinner for several nights in a row.
Cam doesn’t measure anything. His version has either peas and carrots or sometimes green beans and sweet potatoes. It’s hard to believe that this is a dish he made up. You have to be clever to come up with this!
- 2 large eggplants, cut into 1/2-inch thick slices
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/4 cup chopped pepitas
- Preheat oven to 400 degrees.
- Cut eggplant into 1/2-inch thick slices.
- In a large bowl, mix together olive oil, balsamic vinegar, brown sugar, soy sauce, red pepper flakes, ginger, garlic powder, onion powder, cumin, coriander, turmeric, salt and pepper.
- Add eggplant slices and toss to coat.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place eggplant slices on baking sheet and bake for 20 minutes.
- Remove from oven and top each slice with a variety of chopped herbs, nuts and seeds.
- Bake for an additional 5-10 minutes, or until eggplant is fork tender.