Firecracker Eggplant with Carrot Slaw
- Dairy Free
- Gluten Free
Why we love it:
- 1 cup Basmati Rice (White)
- 3⁄4 teaspoon Kosher Salt (divided)
- 2 cloves Garlic
- 1⁄2 cup Hot Sauce (like Frank’s RedHot)
- 3⁄4 cup Brown Sugar (packed)
- 1 Tablespoon Soy Sauce
- 3 Tablespoons Cider Vinegar (divided)
- 1⁄4 teaspoon Red Pepper Flakes
- 2 Tablespoons Unsalted Butter
- 2 pounds Eggplant
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 3 Carrots
- 1⁄2 head Red Cabbage (or green)
- 1⁄2 bunch Green Onion
1. PREHEAT THE OVEN TO 425 DEGREES
Place 1 cup white rice and 1 ½ cup water in a small pot with ½ teaspoon of salt. Bring to a boil and stir well; turn heat to lowest setting and cover. Steam for 17 minutes without stirring. Turn off heat and fluff; cover until ready to serve.
3. FIRECRACKER SAUCE
Mince the garlic and place it in a small saucepan. Add ½ cup hot sauce, ¾ cup (packed) brown sugar, 1 Tablespoon soy sauce, 1 Tablespoon cider vinegar, ¼ teaspoon red pepper flakes, and a pinch of kosher salt. Bring to a simmer and whisk until smooth, simmer for 7 minutes or until it’s slightly thickened. Turn off the heat, add butter and whisk until it’s melted.
Dice the eggplant into large cubes or long strips. Add them to a baking sheet and arrange in one layer. Sprinkle with ½ teaspoon salt and a little bit of black pepper to taste; drizzle with about ½ of the oil. Cook for about 14 minutes, stopping to stir once, until the eggplant is getting soft and golden brown.
5. SAUCE TIME
Pour about ½ of the sauce evenly over the eggplant and stir again. Place it back in the oven and roast for 5 minutes. Slide the pan out of the oven and spoon the sauce from the bottom of the skillet over the eggplant. Pour the remaining reserved sauce over the top. Return to the oven and roast another 5 -7 minutes more or until the sauce is thick and nicely glazing the pieces.
While the eggplant is roasting, shred the carrots on a box grater or in a food processor. Shred the cabbage finely with a knife; add both to a bowl. Add the remaining Tablespoon or so of olive oil, a pinch of salt, and 2 Tablespoons cider vinegar. Using clean hands, massage the cabbage until it softens and wilts a bit. Let it sit.
Serve eggplant over rice and with slaw. Garnish with sliced green onion.