There are times that craving for simplest food makes you want to add something more to it; could be adding extra ingredients that makes the main one tastes more richer or it could be adding a sprinkle of spices and herbs to enhance the original flavour. Whatever you add, all you want is to give a twist on a simple dish and make it more delicious.

Eggplant is usually an ingredient to a dish like those of famous in the Philippines like Kare-kare, Sinigang and Pinakbet. Thai food’s Chicken Green Curry must have Thai eggplant. It is also famous to Lebanon’s dip – Baba ghanoush which is in some way the same as Moutabel of the Middle East. Don’t forget the famous “ensaldang talong” (eggplant salad) of the Philippines.

Tired of frying the eggplant and wanted to save cooking oil so I thought of putting it in the oven. I normally do this procedure if it complements the dish that I make – but not all the time. In this recipe, I wanted to eat the eggplant alone but I do not have the shrimp paste that is a best match to it.

And here we go…

Ingredients

• 1/2 kilo – about 2-4 pcs egg plant
• 3 tbsp. olive oil
• 1/4 cup soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp. chili flakes
• 1/2 cup water
• minced garlic
• A dash of salt and pepper

Procedure:

• Pre-heat oven to 150 degree.
• Slice the eggplant and put it in a bowl.
• Add in the olive oil, salt and pepper and toss the eggplant.
• Transfer the eggplant covered with olive oil to a baking dish and add in all the ingredients and put it in the oven for 15 minutes
• After first 15 minutes, remove it from the oven and mix it to toss the eggplant with the mixture. Put it back in the oven for another 15 – 20 minutes.
• Once it is nearly dried out and the eggplant is fully flavoured with the sauce, take it out from the oven. Let it cool for a while and serve.

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