25 mins (Prep: 5 mins. Cook: 20 mins)
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp brown sugar
2 small eggplants
Toasted sesame seeds, for sprinkling
1/2 green pepper (roughly chopped)
Whole garlic cloves
1. In a small saucepan, stir together soy sauce, sesame oil and brown sugar; bring to a boil and cook until reduced by one-third.
2. Preheat oven to 200°C.
3. Place eggplant, green pepper and garlic cloves on a foil-lined tray. Brush with sesame glaze and roast for 20 mins.
4. Remove from oven and sprinkle toasted sesame seeds on eggplant. Serve warm.
Keep an eye on the sesame seeds when toasting, especially at high heat. Those buggers burn really quickly!