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Caramelised Eggplant with a Seaweed Seasoning

By Amanda Wong  ,

July 28, 2021

Elevate the subtle flavors of eggplant by caramelizing it over medium-high heat and pairing it with a tangy rice wine vinegar sauce. Add some crunch with our Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning. This is a perfect side dish to serve with a bowl of rice. 

Products used in this recipe - Rainbow Seaweed Salt, Rainbow Seaweed Chickpea Miso & Sesame Seasoning

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2


1 eggplant

1 tsp Alg Rainbow Seaweed Salt

1 tsp rice wine vinegar

1 tsp soy sauce

1 tsp honey

1 tsp sesame oil

Pinch of pepper

1 tbsp cooking oil

1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning

½ tsp spring onion (chopped)


1Slice eggplant in half, lengthwise. Then cut the flesh diagonally to form a crisscross pattern. Be sure to cut the flesh deep enough, but do not cut through the skin.

2Rub Alg Rainbow Seaweed Salt onto the flesh of the eggplant and set aside for a few minutes.

3Meanwhile, whisk together rice wine vinegar, soy sauce, honey, sesame oil, and pepper in a small bowl until the honey has dissolved. Set aside.

4Heat oil in a skillet. Once the skillet is hot, place the eggplant onto the skillet, skin side up. Let it cook for about 5 minutes over medium-high heat.

5If the eggplant is getting too dark and not softening, turn down the heat slightly and let it cook for another 2 minutes. Check frequently.

6Flip the eggplants over (skin side down) when the flesh part is brown and slightly softened. Let it cook for another 2-3 minutes.

7Once the eggplant is softened, pour the rice wine vinegar sauce over it. Then, sprinkle the Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning and spring onion on top.

8Serve while it’s hot.

Category - Side dish, snack


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