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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
1/4 cup Japanese-style Ginger & Sesame Salad Dressing
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 carefully give everything a toss with a spatula until each piece is coated with the oil. Place the dish back into the oven to roast for 15 minutes until starting to colour. Remove the eggplant from the oven, then use the spatula to carefully turn the pieces over. Return the dish to the oven to cook for a further 15 minutes or until soft and creamy.
At this stage, remove the dish again from the oven and gently stir the garlic, chilli and the white part of the spring onions through the eggplant, taking care not to break it apart too much. Place everything back into the oven for a further 5 minutes until the onion has softened slightly.
Transfer the Japanese-style roasted eggplant to a serving bowl and drizzle with the Ginger and Sesame Salad Dressing. Serve sprinkled with sesame seeds and the green part of the spring onions scattered over the top.
