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Sweet and Spicy Vegetable Bowls

The best way to cook eggplant! Toss it in a sweet and spicy sauce and add some broccoli and red onion for a little variety. Roast it all in the oven until crisp and serve over rice with lots and lots of herbs, scallions, sesame seeds, and a little lime mayo if you like things extra creamy!

Ingredients

Scale
  • 1 eggplant, sliced into quarters lengthwise, then into 1/2” slices
  • 1 head of broccoli, cut into florets
  • 1 red onion, cut in half then sliced into 1/4” half moons
  • 4 TBS oyster sauce, divided
  • 2 TBS sambal oelek, divided
  • 4 tsp sesame oil, divided
  • non-stick spray
  • cooked rice, for serving
  • lime wedges, for serving
  • sliced scallions, for garnish
  • fresh herbs, for garnish (mint, basil, or cilantro are all great!))
  • toasted sesame seeds, for garnish

Lime Mayo sauce

  • 1/3 C kewpie mayo or regular mayo
  • lime juice, to taste (about 1 to 2 TBS is good)

Instructions

  1. Preheat the oven to 400 degrees and coat two sheet pans with non-stick cooking spray.
  2. In a large bowl, stir together 2 TBS oyster sauce, 1 TBS sambal oelek, and 2 tsp sesame oil. Add the sliced eggplant, toss to coat, then spread it out on one of the oiled sheet pans.
  3. In the same bowl, combine the remaining 2 TBS oyster sauce, 1 TBS sambal oelek, and 2 tsp sesame oil. Add the broccoli florets and sliced onion, toss to coat, and spread it out on the second sheet pan.
  4. Transfer both sheet pans to the oven and roast for 30 minutes, stirring the veggies and rotating the pans halfway through cooking. (I cooked the broccoli and onions a little longer b/c I like them well-charred but that’s up to you.)
  5. Meanwhile, combine the mayo and lime juice in a small bowl. (The lime juice is there for flavor but also to thin the mayo out. This matters if you’re the person who mixes the contents of their Sweet and Spicy Vegetable Bowls all together before eating (please be that person). You’ll be very happy to see that thin-yet-creamy mayo adequately coating all of your rice and roasted veg.)
  6. Once the veggies are done, scoop some cooked white or brown rice into bowls, pile on the roasted veg, add a spoonful or two of the lime mayo, then garnish with scallions, herbs, and toasted sesame seeds and enjoy! 

Keywords: eggplant recipe, what to do with oyster sauce, roasted vegetables