Sandra Lee’s Semi-Homemade Meals is like the Game Genie of cooking and I love it for that reason.
However, it also appears to be a cookbook backed by the spice company McCormick, which I have mixed feelings about. I don’t have anything against McCormick, but it just feels like the Sandra’s publishers were like, “Ok this eggplant recipe is great and all, but we need you to mention McCormick somewhere and it can’t be just pepper and salt.”
So, they came up with McCormick five-spice powder.
I feel that they should just be honest about it and name this McCormick Sponsored Eggplant, but I digress….
What you’ll need
- 4 small Japanese eggplants, cut into 1/4 inch slices
- 1 tablespoon five-spice powder (McCormick of course)
- 1 tablespoon of canola oil
- 2 teaspoons of dark sesame oil
The first step is to pre-heat your oven to….
Is it gonna be 350 or…..
It’s gonna be 400!
So, do that, then line a baking pan with some foil.
While your oven is heating up, in a medium bowl, toss every ingredient together. Then lay the slices on your baking pan and roast for 10-15 minutes. Once that timer goes off, you’re good to go.
Simple and easy, like always.
I admittedly could have done without the 5-spices. Maybe that’s why I feel the way I do about this McCormick sponsorship, but this was still a tasty recipe. The star of the show was the sesame oil. Other than that, this is your standard eggplant side dish and should not disappoint anyone who isn’t too picky.