Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe is safe for those with GERD / Acid Reflux.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables." -Jean-Georges Vongerichten

The refrigerator light goes on...

This works great on the grill – maybe better than in the oven. Set the grill to high and place the eggplant on cut side down. After about 3 minutes, turn the eggplant 90 degrees to get the grill marks right. Roast for another 3 minutes and then turn skin side down.

Add the sauce, reduce the heat to medium, and roast the eggplant for about 15 minutes. Close the lid on the grill between each step.

The recipe is great: sweet, salty, and umami as well as rich and creamy from the roasted eggplant. Serve this as a side dish or on top of fried rice.


Asian Glazed Roasted Eggplant

Servings: 2 | Serving size: 1 eggplant

Cooking time: 45 minutes

This recipe can easily be multiplied. This recipe is fair as leftovers and will keep for about 24 to 48 hours in the refrigerator. Try it chilled on salads and in sandwiches.

Asian Glazed Roasted Eggplant recipe from Dr. Gourmet


  • 2 tsp. reduced sodium soy sauce or gluten-free tamari sauce
  • 1 tsp. honey
  • 1 tsp. dark sesame oil
  • 2 medium eggplants (sliced lengthwise)
  • spray oil

Place a baking sheet in the oven and preheat to 400°F.

Carefully score the cut side of the eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.

Whisk together the soy sauce, honey, and sesame oil until well blended.

When the oven is hot, spray the cut side of the eggplant with oil and place face down on the baking sheet.

Roast for 10 minutes and then turn the eggplant skin side down on the baking sheet.

Divide the sauce between the four halves of the eggplant. Use a spoon to spread the sauce evenly across the eggplant.

Roast for another 20 minutes.


Nutrition Facts

Serving size: 1 eggplant

Servings: 2

Amount Per Serving

Calories 90 Calories from Fat 23
% Daily Value
Total Fat 2.5g 3%
    Saturated Fat 0g 0%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrates17g 6%
    Dietary Fiber 7g 24%
    Sugars 11g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 3%
Vitamin K 8mcg Potassium 700mg