Roasted Japanese Eggplant with Sweet Bourbon Glaze

Name: Roasted Japanese Eggplant with Sweet Bourbon Glaze
Yield: Makes 4 servings
Ingredients: 4 medium Japanese eggplants; 2 Tbsp (30 mL) apple cider vinegar; 2 Tbsp (30 mL) honey; 1 tsp (5 mL) fresh chopped garlic; ¼ cup (60 mL) extra virgin olive oil; 1 Tbsp (15 mL) Worcestershire sauce; ½ tsp (2.5 mL) sea salt; ½ cup (125 mL) orange juice; 2 Tbsp (30 mL) toasted white sesame seeds for serving; 1 Tbsp (15 mL) chopped chives for serving; 1 cup (250 mL) bourbon; 2 tsp (10 mL) toasted black sesame seeds for serving; ½ cup (125 mL) dark brown sugar; 2 Tbsp (30 mL) sambal oelek chili sauce for serving

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

As you drizzle this sweet bourbon glaze over the roasted Japanese eggplant, it is absorbed like a sponge, blending into the eggplant’s delicate silky texture and making it oh so appealing for a grown-up palate. The addition of sambal oelek chili sauce right before serving lifts up the flavours.

Ingredients

Roasted Eggplant

4 medium Japanese eggplants
¼ cup (60 mL) extra virgin olive oil

Fish course
Pescatarian

Method

For Roasted Eggplant

Preheat oven to 370°F (185°C).

Slice the eggplants in half lengthwise and, using a small knife, cut shallow crisscross marks into the inside flesh. Brush the cut sides with olive oil and place the eggplant halves on a parchment-lined baking tray.