La Fucina Balance Cuisine: Glazed Eggplant
This preparation of eggplant combines the tender vegetable with a flavorful soy-wine glaze. The roasted eggplant develops a rich taste, enhanced by fresh herbs for added depth and complexity.
Nutritionally, this dish has plenty to offer: eggplants are low in calories, high in fiber, and rich in antioxidants. Ginger provides anti-inflammatory properties, while fresh herbs contribute additional vitamins and essential oils. Overall, a balanced, plant-based dish - ideal as a light starter or side.
– vegan – gluten-free – lactose-free –
This preparation of eggplant combines the tender vegetable with a flavorful soy-wine glaze. The roasted eggplant develops a rich taste, enhanced by fresh herbs for added depth and complexity.
Nutritionally, this dish has plenty to offer: eggplants are low in calories, high in fiber, and rich in antioxidants. Ginger provides anti-inflammatory properties, while fresh herbs contribute additional vitamins and essential oils. Overall, a balanced, plant-based dish - ideal as a light starter or side.
– vegan – gluten-free – lactose-free –
Ingredients (serves 4)
Soy-wine glaze
100 g sugar
550 g white wine
60 g shoyu soy sauce
4 garlic cloves
20 g sage leaves
18 g rosemary sprigs
90 g ginger, sliced
Eggplant
6 small eggplants
40 g vinegar
Salt
Olive oil
Fresh mint, basil, fennel
Preparation
For the soy-wine glaze, first caramelize the sugar with a little water. Add the remaining ingredients and let simmer for about 40 minutes until it reaches a syrupy consistency. Strain and let cool before using it to glaze the eggplants later.
Halve and score the eggplants, rub generously with salt, and let rest at room temperature for 30–60 minutes. Pat dry with kitchen paper, drizzle with olive oil, and bake cut-side up at 210°C for 25–30 minutes. Let cool.
Brush the cooled eggplants generously with vinegar and the soy-wine glaze. Cover and refrigerate for at least one hour. Serve with fresh herbs.
Enjoy your meal!
Ingredients (serves 4)
Soy-wine glaze
100 g sugar
550 g white wine
60 g shoyu soy sauce
4 garlic cloves
20 g sage leaves
18 g rosemary sprigs
90 g ginger, sliced
Eggplant
6 small eggplants
40 g vinegar
Salt
Olive oil
Fresh mint, basil, fennel
Preparation
For the soy-wine glaze, first caramelize the sugar with a little water. Add the remaining ingredients and let simmer for about 40 minutes until it reaches a syrupy consistency. Strain and let cool before using it to glaze the eggplants later.
Halve and score the eggplants, rub generously with salt, and let rest at room temperature for 30–60 minutes. Pat dry with kitchen paper, drizzle with olive oil, and bake cut-side up at 210°C for 25–30 minutes. Let cool.
Brush the cooled eggplants generously with vinegar and the soy-wine glaze. Cover and refrigerate for at least one hour. Serve with fresh herbs.
Enjoy your meal!