Honey-Sriracha Roasted Eggplant

 

• 2 medium eggplants, diced into 1-inch cubes (skin on)

• ¼ cup soy sauce (or coconut aminos)
• ¼ cup honey
• 
1–2 tbsp Sriracha (adjust based on heat preference)

• 1 tbsp lime juice
• 1–2 cloves garlic, minced

• 1 tbsp olive oil (helps with crisping)

Preheat your oven to 400°F. 

Line a large, rimmed baking sheet with parchment paper or non-stick foil.

In a large mixing bowl, whisk together the soy sauce, honey, Sriracha, lime juice, minced garlic, and olive oil until smooth.

Add the diced eggplant to the bowl. Toss thoroughly until every piece has absorbed some of the marinade and is well-coated.

Spread the eggplant onto the prepared baking sheet in a single layer. Avoid overcrowding; if the pieces are too  close, they will steam instead of crisping.

Bake for 30 minutes or longer.

Toss the eggplant halfway through the cooking time to ensure even browning.

Finish: Remove from the oven once the edges are dark brown and slightly crispy, and the sauce has thickened into a sticky glaze.