Recipe found on guavarose.com
Ingredients:
1 lb. miniature round eggplants
1-1/2 Tbsp. grapeseed oil
Sea salt and pepper
Suggested dipping sauce:
Spicy Ginger – diluted shoyu (Japanese-style soy sauce), grated ginger, sesame oil, chili oil or dried red chilies, touch of sugar and vinegar, chopped green onions to taste
Directions:
Preheat oven to 400º. Pierce eggplants all over with the tip of a paring knife. Place onto a baking sheet.
Drizzle with oil, then sprinkle lightly with salt and pepper. Mix them all up and arrange in a single layer.
Bake for 35-40 minutes, or until they are soft and cooked through.
Serve warm, at room temperature, or cold with a dipping sauce of choice.
Optional: Slice the globe end of each cooked eggplant about four times to create a fan shape. This will help to soak up the dipping sauce.
