Spicy Marinated Eggplant

Instructions

1. Start by preparing the eggplants. Wash and slice them into 1/2-inch thick rounds. Sprinkle a little salt over the slices and let them sit for about 10 minutes. This helps to remove any bitterness from the eggplants.
2. While the eggplant is sitting, prepare the marinade. In a mixing bowl, combine olive oil, soy sauce, rice vinegar, maple syrup, Sriracha, minced garlic, grated ginger, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Whisk everything together until well blended.
3. Pat the eggplant slices with a paper towel to remove excess moisture. Arrange them in a single layer in a shallow dish.
4. Pour the marinade over the eggplant slices, ensuring each piece is well coated. Cover the dish and let it marinate in the refrigerator for at least 15 minutes, or up to an hour for more flavor.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Place the marinated eggplant slices on the prepared baking sheet. Try not to overcrowd them.
7. Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplants are tender and slightly caramelized at the edges.
8. Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro before serving.
9. Tip: If you prefer a smokier flavor, consider grilling the eggplant instead of baking. Ensure your grill is preheated and lightly oiled to prevent sticking.