Chinese Eggplant

Learn how to make this delicious Chinese Eggplant. It’s simple and easy and eggplant has never tasted this good!

2 Chinese Eggplant cut lengthwise
1 Tsp Black Vinegar
1 Tsp Rice Wine Vinegar
1 Tsp Sesame Oil
1 Tsp Maple Syrup
1 Tbsp Soy Sauce
1 Tsp Oyster Sauce
1 Tsp Sriracha
2 Tsp Sesame Seeds
2 Tbsp crispy quinoa (optional)
2 Tbsp Chopped Green Onions (optional)

Directions-

Preheat the oven to 450.
Cover Sheet pan with aluminum foil or parchment paper.
Cut eggplant lengthwise and score the inside flesh vertical and horizontal.
Cover with oil on both sides and bake for 30 minutes.
If using quinoa, add the quinoa to a small baking sheet, spray with oil, season with salt and pepper and also add to the oven, stirring it 15 minutes until brown and crunchy.
Make the sauce and chop green onions if using.
When eggplant is done, immediately coat with sauce and garnish with green onions, sesame seeds and crispy quinoa.
Serve on its own or over rice.