Roasted Cold Eggplant Salad

Makes 3 servings

Ingredients:

    - 1 pound Asian eggplant 
    - 2 tablespoons sweet soy sauce 

    - 1 tablespoon dark soy sauce 
    - 1/2 teaspoon sesame oil 

    - 4 tablespoons water 
    - 4 gloves garlic, minced 

    - 1 scallion, chopped 

    - 2 tablespoon olive oil 

Directions: 

1. Preheat oven to 425 degrees Fahrenheit.

2. Add cut eggplants to about 1.5-2 inch wedges. Add cut eggplant to baking sheet lined with parchment paper. Drizzle evenly with olive oil. Roast on center rack for about 15 minutes. Toss eggplant and continue to roast for another 10-15minutes until tender with a lightly browned exterior. 

3. While eggplant roasts, in a small bowl, combine sweet soysauce, dark soysauce, sesame oil, water, minced garlic and scallion. This will be your marinade for the eggplant. Adjust sweetness/saltiness by adding a bit more sugar or soy sauce to your liking. 

4. Once eggplants are cooled enough to handle, transfer eggplants to a bowl/dish and pour soy sauce mix to soak eggplants. Let chill in fridge for at least two hours before serving. 

4. After 30-35min, take them out and sprinkle them with sugar and put back into the oven for another 5-10min just until the sugar caramelizes.