Sesame Roasted Eggplant with Ginger Scallion Rice and Chili Crisp

Ingredients

• •2 medium eggplants, sliced into 1/2-inch rounds
• •2 tablespoons sesame oil
• •1 tablespoon soy sauce
• •1 teaspoon honey
• •1 teaspoon rice vinegar
• •1 tablespoon toasted sesame seeds
• •1 cup jasmine rice, rinsed
• •2 cups water
• •1 tablespoon freshly grated ginger
• •3 scallions, chopped
• •1 tablespoon vegetable oil
• •1/4 cup chili crisp
• •Salt to taste
• •Optional garnish: fresh cilantro or sliced red chili

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Arrange the eggplant slices on the baking sheet. In a small bowl, whisk together sesame oil, soy sauce, honey, and rice vinegar. Brush this mixture onto both sides of the eggplant slices.

3. 3

   Sprinkle the eggplant slices with toasted sesame seeds and roast in the oven for 20-25 minutes, flipping halfway through, until caramelized and tender.

4. 4

   While the eggplant roasts, prepare the ginger scallion rice. In a medium saucepan, combine rinsed jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

5. 5

   In a small skillet, heat vegetable oil over medium heat. Add grated ginger and chopped scallions, cooking for 1-2 minutes until fragrant. Fluff the cooked rice with a fork and stir in the ginger-scallion mixture.

6. 6

   To serve, divide the ginger scallion rice among plates and top with roasted eggplant slices. Drizzle chili crisp generously over the top.

7. 7

   Optional: Garnish with fresh cilantro or sliced red chili for added flavor and color. Serve immediately and enjoy!