Instructions: 1. Preheat the oven to 400 degrees.

2. Cut the eggplants on the diagonal into 3/4-inch slices. Lightly coat a baking sheet with canola oil spray. Place the eggplant slices side by side on the sheet. Lightly spray the top of the slices with more oil spray. Bake for 20 minutes, turn the slices over and bake for 10 minutes more, or until golden brown on each side.

3. While the eggplant is baking, combine the lime juice, rice vinegar, fish sauce, red pepper powder, sugar, garlic, mint, and salt, if using, in a small bowl. Stir until the sugar dissolves. Drizzle the sauce over the warm eggplant. Serve as appetizer or side dish.

Cuisine: "Southeast Asian"

NOTES : Simple roasted eggplant topped with a tangy sauce brightened with fresh mint can be served as a vegetable side dish for a main course or as an appetizer. You can roast the eggplant and make the sauce ahead if you like. When serving, just reheat the eggplant and add the sauce.

heres an idea for eggplant. We can always get fresh mint.

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