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Vietnamese Eggplant with Cashews, Sesame, and Chile

  • Prep-time: / Ready In:
  • Makes 16 slices
  • Serving size: 4 slices
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These full-flavored baked Vietnamese eggplant rounds complement virtually any Asian-inspired meal as a warm side or room-temperature salad. They’re wonderfully easy to prepare. Simply slice the eggplant into rounds and roast them in the oven. Then, drizzle with a tasty soy sauce dressing flavored with ginger, fresh chile, and garlic. Pop them back in the oven for a few minutes until the eggplant looks glossy, then garnish with scallion, cashews, cilantro, mint, and sesame seeds. Yum!

Tips

Eggplant varieties: The recipe calls for Italian or globe eggplant. You can also use slender Chinese eggplant and slice it on the bias to get good-size rounds.

Gluten-free version: To make this gluten-free, use tamari instead of soy sauce.

Wear gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

By Cameron Stauch,

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Ingredients

  • 1¼ to 1½ lb. Italian/globe eggplant (1 large or 2 medium)
  • 2 tablespoons low-sodium vegetable broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon pure maple syrup
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • ½ of a fresh long medium-hot red chile, finely chopped (see tip, recipe intro)
  • ¼ teaspoon freshly ground black pepper
  • 1 scallion, thinly sliced
  • 1½ tablespoons coarsely chopped roasted cashews
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1 tablespoon coarsely chopped fresh mint
  • 2 teaspoons sesame seeds, toasted

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Trim off stem end of eggplant and discard. Cut eggplant crosswise into about 16 ¾-inch-thick slices. Place slices in a single layer on prepared baking sheet. Bake 25 minutes or until tops are lightly browned and the flesh is soft.
  • Meanwhile, in a small bowl stir together the next seven ingredients (through black pepper). Spoon evenly over baked eggplant slices. Return to oven. Bake 5 to 8 minutes more or until most of the liquid has been absorbed and eggplant looks glossy.
  • Sprinkle with scallion, cashews, cilantro, mint, and sesame seeds.
Nutritional Information:

Per serving (4 slices): 90 calories, 17 g carbohydrates, 3 g protein, 2.5 g total fat, 0 g saturated fat, 0 g cholesterol, 160 mg sodium, 5 g fiber, 9 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of chef and author Cameron Stauch

About the Author

Cameron Stauch

Cameron Stauch is a chef, author, and traveler. Stauch has had the opportunity to explore in depth many local cuisines in South Asia and Southeast Asia. He describes his personal cooking style as “cooking globally and sourcing locally.” He is the author of Vegetarian Viet Nam, a 2019 James Beard Foundation Book Award finalist.
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