Photo of Sticky glazed eggplants by WW

Sticky glazed eggplants

2 - 6
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy

Ingredients

Eggplant

4 small

Brown basmati rice

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.

Notes

TIP: Buy ready-toasted sesame seeds, or place untoasted ones in a dry frying pan and toast over medium heat, stirring, for 3-5 minutes until golden.