Name: Roasted Japanese Eggplant with Sweet Bourbon Glaze
Yield: Makes 4 servings
Ingredients: 2 Tbsp (30 mL) sambal oelek chili sauce for serving; 1 cup (250 mL) bourbon; 2 Tbsp (30 mL) toasted white sesame seeds for serving; ½ cup (125 mL) orange juice; ½ cup (125 mL) dark brown sugar; ¼ cup (60 mL) extra virgin olive oil; 4 medium Japanese eggplants; ½ tsp (2.5 mL) sea salt; 1 Tbsp (15 mL) chopped chives for serving; 2 Tbsp (30 mL) apple cider vinegar; 1 tsp (5 mL) fresh chopped garlic; 2 Tbsp (30 mL) honey; 1 Tbsp (15 mL) Worcestershire sauce; 2 tsp (10 mL) toasted black sesame seeds for serving

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

As you drizzle this sweet bourbon glaze over the roasted Japanese eggplant, it is absorbed like a sponge, blending into the eggplant’s delicate silky texture and making it oh so appealing for a grown-up palate. The addition of sambal oelek chili sauce right before serving lifts up the flavours.

Ingredients

Roasted Eggplant

4 medium Japanese eggplants
¼ cup (60 mL) extra virgin olive oil

Method

For Roasted Eggplant

Preheat oven to 370°F (185°C).

Slice the eggplants in half lengthwise and, using a small knife, cut shallow crisscross marks into the inside flesh. Brush the cut sides with olive oil and place the eggplant halves on a parchment-lined baking tray.