Baked Eggplant With Onion

Yields 4 servings

Preparation time: 15 minutes

Recipe: Virginia Center, USA

Picture: Ohio Center, USA

Category: Entrees

Country: Aulac



  • 2 large eggplants, washed
  • 1 teaspoon canola oil
  • 3 scallion stalks (may substitute leeks), minced

Marinade seasonings:
  • ½ teaspoon granulated sugar (For a more sweet taste, use 1 teaspoon)
  • ½ teaspoon mushroom seasoning** (For a more salty taste, use 1 teaspoon)

** Available in Asian markets, the health food stores, or from


  1. Preheat oven to 400° F. Place the eggplants into a baking dish, and bake until the eggplant skin peels. Remove the eggplants from the oven and allow to cool. Peel and marinate the eggplants with the marinade seasonings.

  2. Place a pan on the stove. Using high heat, add in the canola oil and stir-fry the baked eggplants for about 2 minutes. Add in the minced scallions or leeks and stir-fry for 1 to 2 more minutes. Transfer to a plate.

{This dish is served with the hot steamed rice and soy sauce. May serve with other side dishes like veggie patties.


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