Spicy Asian Roasted Eggplant

We also love this served over rice or over soba noodles as an amazing vegetarian dinner. This makes a great Asian appetizer or side dish too.

Type: Side Dish
Servings: 4
Kitchen Time: 25 minutes

Great with:

K&M Jasmine Rice


Shopping List: 

  • K&M Spicy Noodle Sauce

  • K&M Peanut Sauce

  • 1 Eggplant or 2-3 Chinese Eggplants

  • Scallions (1 bunch)

  • K&M Fried Shallots

Pantry Items: 

  • Salt
  • Sesame or Olive Oil


  1. Preheat oven to 450ºF. Line a sheet pan with parchment paper for easy clean up.
  2. Cut eggplant into long wedges or large chunks (about 2-3 inch diameter), removing the stem (you can leave the skin on!). In a large bowl, toss eggplant with 2 tsp of salt, and ¼ - ½ cup of spicy noodle sauce.
  3. Spread the saucy eggplant out in a single well spaced out layer on the sheet pan.
  4. Roast 15-25 minutes (until tender and well browned), flipping halfway through for maximum browning!
  5. While the eggplant is cooking, thinly slice some scallions for a garnish.
  6. Serve eggplant hot out of the oven with peanut sauce on the side for dipping and garnish with sliced scallions and crunchy fried shallots.

    Chef’s Tip: Feeling fancy? Spread the peanut sauce on a serving platter, pile the eggplant atop, sprinkle with scallions and fried shallots, then serve family style.
Written by Kitchen & Market
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