Baked Eggplant with Ginger and Agave Marinade

I needed to get dinner on the table in a hurry last Friday night because everyone was crying about how they were "starving".  Okay, so I was starving too!  When I eat lunch at 12pm and then have dinner at 7:30pm, even with a snack in between, it's hard not to be really hungry.

Adapting a "Ginger and Honey Marinade" recipe from Modern Spice by Monica Bhide, I think I did okay, because everyone gobbled up every last bit of the eggplant.

Ginger and Agave Marinade
1 tbs grated peeled fresh ginger
1/4 cup Raw Agave Nectar
1 tsp red chile flakes
1/2 cup no sodium veg stock
1/2 tsp grated lime zest
1 tbsp low sodium tamari
Sauteed Onions and fresh chopped basil for garnish

I combined the first 6 ingredients in a bowl and then poured over my 1/4 inch sliced eggplant.  Then I put it oven at 400 and baked it until it looked all nice and cooked.  I think it was not more than 15 minutes.  Oh, and you will need 2-3 medium size eggplants for this :)

Vineet was out in the garden when he saw me taking photos of dinner...