Sticky glazed eggplants
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
4 small
Brown basmati rice
⅔ cup(s), (135g)
Green shallot(s)
4 individual, thinly sliced
Fresh red chilli
1 whole, thinly sliced
Sesame seeds
½ tsp, toasted
Honey
1 tbs
Soy sauce
¼ cup(s), (60ml)
Dried chilli flakes
½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C and line a large baking tray with baking paper. Halve eggplants lengthways and score flesh in a criss-cross pattern. Place on prepared tray and lightly spray with oil. Bake for 45 minutes or until tender.
2
Make a glaze by combining honey, soy and chilli flakes in a small bowl. Brush one-third of mixture over eggplant halves and bake for another 5 minutes. Repeat twice, until all the glaze is used and eggplants are tender and sticky.
3
Meanwhile, cook rice following packet instructions.
4
Serve rice and eggplants sprinkled with shallots, fresh chilli and sesame seeds.
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