- 2 ct Pure Flavor® Craft House Collection® Mixed Baby Eggplants
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 1 tbsp dark brown sugar
- 1 tbsp cornstarch
- 1 tbsp chili garlic sauce
- 2 tsp garlic powder
- 2 tsp ginger, freshly grated
- ½ tsp Chinese five-spice
- ½ tsp red pepper flakes
- Salt, to taste
Preheat oven to 400°F
Slice eggplants in half and score in a criss-cross pattern.
Whisk together the remaining ingredients in a bowl until combined.
Line eggplant on a baking sheet and generously coat with sauce and sprinkle with salt to taste.
Bake for 25 minutes.
To serve, top with remaining sauce and enjoy with rice of choice.
Recipe created by Stacie Zollars
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