How to make Sambal Roasted Eggplant
Elevate your eggplant game with Sijori's Aromatic Vegan Sambal! Our twist on the Japanese Nasu Dengaku recipe brings a Malaysian flavor kick to this crowd-pleasing vegan dish. Our Sijori Sambal adds a rich, fiery flavor to this eggplant dish that will leave your taste buds craving more.
To make this recipe, start by slicing the eggplants lengthwise and score the flesh in a crosshatch pattern. Then, brush them with oil and bake them in the oven until they are tender and golden brown. In the meantime, mix together miso paste, Sijori Sambal, and some sugar. Once the eggplants are cooked, brush them with the miso and Sijori Sambal mixture and return them to the oven for a few minutes until the glaze is sticky and caramelized.
The result is a deliciously savory and spicy dish that's perfect as an appetizer or a side dish. And with Sijori's Aromatic Vegan Sambal, this dish is vegan, gluten-free, and contains no MSG or preservatives. So you can enjoy the bold, authentic flavor of Malaysian cuisine without any worries about unwanted additives.
In conclusion, our Sambal Eggplant recipe is a vegan-friendly crowd-pleaser that's perfect for any occasion. With Sijori's Aromatic Vegan Sambal, you can add an authentic Malaysian flavor to this Japanese-inspired dish. So give it a try and taste the deliciousness for yourself!
How to make Roasted Eggplant with Sambal Sijori
Inspired by a Japanese recipe Nasu Dengaku, we add our Malaysian twist with our Sijori Sambal.
It's a quick and easy eggplant recipe that will invigorate your tastebuds with our Sijori Sambal Nasi Lemak.
2 ½ tsp Sambal Sijori Nasi Lemak
1 Soy Sauce tbsp
1 Gula Melaka Soy Sauce tbsp
1 Rice Vinegar tbsp
2 Maple syrup tbsp
½ Miso tbsp
Salt & Sugar - season to taste
Cut eggplant into half and score it diagonally
Season eggplant with salt, pepper and with olive oil.
Heat grill pan and lightly oil it. Place eggplant and let it cook for 5-6 mins
While the eggplant is grilling, in a seperate bowl combine all the sauces and mix well. Set it aside.
Once the eggplant turns a golden colour, place it into a roasting pan.
Lather sauce mixture on to the eggplant and coat generously. Roast in oven at 180 deg for 10-15 mins.
Once eggplant is charred to perfection, serve on plate. Garnish with sesame seeds, spring onions and chilli. Best served with Japanese rice.
Alternatively if you don't have Gula Melaka soy sauce, substitute with dark sweet soy sauce.