Bring new life into velvety, delicate eggplant with this vegetable side dish that’s a wonderful warm salad to share alongside your dinnertime offerings. Drizzled with my Japanese-style dressing, it’s a wonderful blend of garlic, ginger and sesame, with pops of chilli for a lovely bit of freshness, crunch and heat.
1/2 cup olive oil
900g (2 lb) eggplant, cut into long strips
3 garlic cloves, very finely chopped
1 long red chilli, thinly sliced
2 spring onions (scallions), thinly sliced, white and green parts kept separate
sesame seeds, toasted, to sprinkle
Preheat oven to 200°C/390°F. Pour the oil into a large roasting dish and place in the oven for 5 minutes or until hot.
Carefully remove the hot dish from the oven. Add the eggplant to the dish and toss with a spatula to coat with the oil. Place into the oven to roast for 15 minutes. Remove from the over, then use the spatula to carefully turn the eggplant. Return to the oven to cook for a further 15 minutes or until soft.
Remove the dish again from the oven and stir the garlic, chilli and the white part of the spring onions through the eggplant. Place back into the oven for a further 5 minutes.
Transfer the roasted eggplant to a bowl and drizzle with the Japanese-style Ginger and Sesame Salad Dressing. Serve sprinkled with sesame seeds and the green part of the spring onions.