Since some folks have asked, and since I was pretty pleased with myself, and since 2 weeks is a long, long time, here is what I made on Saturday (to go with rice and tofu curry). It’s Vaguely Asian, which is the cooking style I do best.
- 1 large eggplant, quartered; each quarter sliced lengthwise into 1/2 in. slices
- a thumb-sized piece of ginger, peeled and cut into matchsticks
- 2 cloves of garlic, sliced very thin
- equal parts sesame oil and canola oil (maybe 2-3 T each? I just sort of eyeballed it)
- a generous dash of lemon juice
- 1/4 cup (or more) light soy sauce
- 4 scallions, thinly sliced
Heat the oven to 375.
Salt the eggplant and set aside on paper towels for 10-15 min. to bring out some of the bitterness.
Arrange the eggplant in a single layer on a large baking dish or cookie sheet (not the totally flat kind of cookie sheet). Mix the ginger, garlic, sesame and canola oil, lemon juice, and about half of the soy sauce together and pour over the eggplant. The pan should be wet — if it’s not, or if not all of the eggplant has been coated, make more dressing and repeat.
Bake for 20-25 min., turning once, and adding more soy sauce if the pan dries out. (Or cover the pan to preserve the liquid.)
Sprinkle the scallions over the eggplant and bake 5-10 more minutes. Serve.