Oven roasted sesame sriracha eggplant is super easy to make and smells amazing! Each eggplant spear is brushed with toasted sesame seeds and a simple, tangy dressing with white balsamic vinegar and garlic. It’s a delicious veggie side or appetizer!
For the Roasted Eggplant
- 1 large eggplant, cut into spears
- 3 tablespoons olive oil
For the garlic and toasted sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
For the dressing
- 1 tablespoon honey
- 1 olive oil
- 1 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed from one lemon
- 1/2 teaspoon sriracha
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparing the Garlic and Sesame Seeds
- Mince one jumbo garlic clove or several small ones to get 1 tablespoon. Saute in olive oil while stirring for 90 seconds or until fragrant. Remove from heat and transfer to a medium sized bowl.
- In the same pan, toast the sesame seeds in one teaspoon of olive oil. Stir constantly for a minute or until the seeds turn a light brown. Remove from heat and transfer to a small bowl.
Making the Dressing
- Add the honey, olive oil, white balsamic vinegar, lemon juice, sriracha, salt and black pepper to the bowl of garlic, and whisk to combine. Set aside.
Roasting the Eggplant
- Set the broiler in your oven to high. Line a cookie sheet with aluminum foil.
- Wash and dry the eggplant, then cut off the stem. Take a sharp knife and cut it into long spears of equal size. Lay the eggplant spears side by side on the baking sheet.
- With a pastry brush, brush one side of the eggplant with 2 tablespoons olive oil.
- Carefully place under the broiler for 8 to 10 minutes. Watch during the last few minutes.
- Take the baking sheet out and turn each eggplant spear over using a fork.
- Brush with 1 tablespoon of olive oil.
- Finish roasting the eggplant for another 8 to 10 minutes.
- When nicely brown, take out of the oven and brush with dressing and then the toasted sesame seeds. For best results, serve immediately.
- Don’t line the pan with parchment paper, since the eggplant is roasted under the broiler. The paper may not be oven safe at broiler temperatures.
- This dressing also tastes great on oven roasted potato cubes and cauliflower.