Garlic-Cumin Roasted Eggplant
烤茄子 · pan chinese cuisine · Chinese street barbecue
Chinese barbecue-style eggplant is roasted whole until collapsed, split open, and roasted again with garlic, chile, soy, and cumin.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Steps
- 1
Step 15 min
Mix the soy sauce, cumin, salt, garlic, chopped chile, and 5 ml oil. Wash and thoroughly dry the eggplant, then pierce one side 4 to 8 times.
✅ Done when: The seasoning is uniform and the eggplant surface is dry.
Watch out: Piercing lets steam escape during roasting.
- 2
Step 215 min
High heatRub the remaining oil over the eggplant. Roast at 200°C for 12 to 15 minutes.
✅ Done when: The skin is wrinkled and yields 3 to 5 mm when pressed.
Watch out: Use oven mitts; the oiled skin and tray are hot.
- 3
Step 32 min
Off heatCut a centered lengthwise opening without cutting through the bottom, open it gently, and score the softened flesh inside.
✅ Done when: The eggplant opens flat enough to hold the seasoning.
Watch out: Hot steam escapes when the eggplant is opened.
- 4
Step 46 min
High heatSpread the seasoning over the exposed flesh and roast again at 200°C for 4 to 7 minutes.
✅ Done when: The flesh is completely soft and the garlic smells cooked and fragrant.
Watch out: Remove it before the garlic turns dark and bitter.