- 2 tablespoons coarsley grated ginger
- 1 chili, minced
- 1/4 cup sunflower oil
- Sea salt
- 1 pound sugar snap peas
- 2 medium eggplants, medium sliced
- 2 teaspoons sesame oil
- 4-5 teaspoons low-sodium soy sauce (or taste)
- 1 small bunch cilantro, chopped
Preheat the oven to 400 degrees F.
Mix together the ginger, chili, sunflower oil, and a pinch of salt. Toss the sugar snaps with one spoonful of the mixture and place on a small parchment-lined baking sheet. Set aside. Toss the eggplant with the rest of the ginger paste. Place on a large parchment-lined baking sheet, and bake for 20 – 30 minutes, or until soft and golden-brown. 5 minutes before the eggplant are done, place the the sugar snaps on a second rack in the oven.
Meanwhile, in a serving bowl, mix together the sesame oil, soy sauce, and cilantro. Add the hot eggplant and sugar snaps and toss to combine, allowing the eggplant to soak up all the flavor.print this recipe