Oven roasted vegetables is my preferred method of cooking non-leafy vegetables. Especially for eggplants, they soak up much less oil and preserves the taste and texture beautifully. Most of the sambal eggplant recipes I find online involve deep frying or stir frying the eggplants. Let’s make mine the first Oven Roasted Sambal Eggplant recipe and it’s super easy!

Ingredients

• 3 large Chinese egg plants
• 2 Tbsp minced garlic
• 2 Tbsp canola oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp sambal chilli

Directions

1. Preheat oven to 450 degrees F.
2. Rinse and dry egg plants. Slice into big bite size pieces.
3. Toss sliced egg plants in a large mixing bowl with the minced garlic, canola oil, salt, and black pepper.
4. Line a rectangular tray with foil and parchment paper.
5. Working in batches, distribute the egg plant pieces in a single layer on the tray and roast for 8 minutes at 450 degrees F.
6. Take the tray out and shake the tray to loosen the pieces from the parchment paper.
7. Return the tray back to the oven and contiune to roast for another 8 minutes.
8. Remove from oven, set aside.
9. Repeat steps 5 to 8 until all the egg plants are roasted.
10. Heat the sambal in wok over medium heat. Toss the roasted egg plant in the heated sambal until evenly coated.