- 7-8 small Japanese Eggplants, cut into wedges
- 1 tsp Kosher Salt
- 1/2 cup Olive Oil
- 2 Tbsp Soy Sauce
- 1/2 cup Honey
- 2 Tbsp fresh Orange Juice
- Pinch of ground Ginger
- 2-3 turns of Pepper Mill
- 2 Tbsp Bob’s Red Mill Golden Flax Seeds
- 2 Tbsp minced Chives
Cut the tops off of the eggplants. Discard tops. Cut the eggplants into wedges and place wedges in a bowl. Sprinkle with salt and toss. Let eggplant set for about 1 hour. Drain excess water from bowl.
Place olive oil, orange juice, ginger, pepper, honey and soy in another bowl. Mix well.
Toss eggplant and flax seeds in the soy dressing. Pour sauce and eggplant into a small baking dish/casserole dish.
Place dish in an oven preheated to 375 degrees Fahrenheit and bake until the eggplant is very tender (about 30-40 minutes). Occasionally toss the eggplant in the sauce to keep eggplant from sticking to the bottom of the dish when roasting.
Remove eggplant from the oven when it is very tender. Garnish with fresh minced chives.
Eggplant can be served hot or at room temperature.
Chef Lisa Baker Morgan (www.chefmorgan.com).
Lisa Baker Morgan, a graduate from the Le Cordon Bleu program, is a private chef in Los Angeles. She gives cooking classes both in Los Angeles and France and is a mother of two. Her weekly blog, “simple pleasures,” is written from a chef’s perspective and devoted to sharing simple and delicious recipes and cooking tips for the home cook. Chef Morgan’s blog can be found at www.chefmorgan.com