I have often prepared this vegetable combination with an Italian flavor, but recently adapted the recipe to an Asian flavor. Both styles taste very good. I will have to post the recipe for the Italian version sometime! This is such a simple recipe…just add the flavors you like best and you can’t go wrong!
Roasted Vegetables with Soy Sauce and Ginger
2 small eggplant (Japanese-style eggplant is preferred, but not required)
1 clove garlic
1 tablespoon fresh ginger, chopped (I often add more than this!)
¼ teaspoon black pepper
1 to 2 tablespoons low-sodium soy sauce
1 to 2 tablespoons olive oil
- Slice the eggplant, carrots, and onions into long, thin strips.
- Finely chop the clove of garlic.
- Slice the fresh ginger into small sticks.
- Place the eggplant, carrots, onions, garlic, and ginger into a heavy baking dish. I prefer to use a dish from LeCreuset’s Traditional Stoneware collection.
- Pour the soy sauce, olive oil, and black pepper over the vegetables.
- Stir to cover.
- Preheat oven to 400 degrees.
- Roast the vegetables for 10-15 minutes.
- Remove the pan from the oven and gently turn the vegetables.
- Return the vegetables to the oven to roast for another 10-15 minutes or until they just begin to soften. The carrots will still have a slight crisp-ness to them. (Depending on your oven, you might not need to roast the vegetables too long after turning them the first time.)
A closer look at a dish from the LeCreuset Traditional Stoneware collection.