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Sticky roast eggplant

preparation time

10 mins

Cooking time

40 mins



Sticky roast eggplant


4 small eggplants cut in half lengthways

½ jar Beerenberg Asian Sticky Pork Belly Meal Base

2 tbsp brown sugar

Sea salt to taste

Pomegranate arils

Fresh coriander leaves


Preheat oven to 200°C. Line a baking tray with baking paper.

Score the flesh of the eggplant halves in a diamond pattern, taking care not to cut through the skin. Place onto prepared tray.

Mix the Beerenberg Meal Base and brown sugar together and brush liberally over the scored eggplant. Place in the oven and bake for approximately 35 -40 minutes, brushing with the remaining glaze every 10 minutes. For the last 5 minutes of cooking change the oven setting to fan grill. This will give a toastie finish to the eggplant.

Arrange on a serving plate and scatter with pomegranate arils and fresh herbs.