SPICY SESAME EGGPLANT
This Asian-themed side dish is great with fried rice with chicken, meat, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
- In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
- Broil, tossing once, until eggplant is browned and tender, about 15 minutes.
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SESAME EGGPLANT
Steps:
- Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.
COLD EGGPLANT SALAD WITH SESAME DRESSING
Provided by Mark Bittman
Categories easy, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
- Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
- Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 2 grams, Fiber 21 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 25 grams
SESAME EGGPLANT (AUBERGINE)
Make and share this Sesame Eggplant (Aubergine) recipe from Food.com.
Provided by Rainberry Blues
Categories Lunch/Snacks
Time 39m
Yield 40 triangles
Number Of Ingredients 6
Steps:
- Combine cracker crumbs, cheese, sesame seeds, and pepper.
- Spread eggplant slices with mayo on both sides.
- Coat with crumb mixture, and press crumbs into eggplant lightly to make sure they stick.
- Cut slices into quarters, to make 4 triangles.
- Place triangles on greased baking sheets.
- Bake at 400 F until bottoms are golden, about 10-12 minutes.
- Turn and then bake 5-7 minutes longer.
SESAME EGGPLANT PARMESAN FROM DIET FOR A SMALL PLANET
Make and share this Sesame Eggplant Parmesan from Diet for a Small Planet recipe from Food.com.
Provided by Dusty-Dave
Categories Healthy
Time 50m
Yield 1 1, 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside.
- Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well.
- Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.
Nutrition Facts : Calories 689.7, Fat 19.7, SaturatedFat 10.3, Cholesterol 55.9, Sodium 1023.4, Carbohydrate 101, Fiber 11.3, Sugar 8.2, Protein 29.2
LIME AND SESAME GRILLED EGGPLANT
When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.
Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
EGGPLANT WITH SESAME SEED SAUCE
Provided by Guvvala Reddy
Categories Ginger Vegetable Side Sauté Vegetarian Spice Eggplant Fall Vegan Bon Appétit Wisconsin Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (appetizer) servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 12 minutes. Add chili powder and next 4 ingredients. Cook until spices are fragrant, about 2 minutes. Mix in garlic, cloves, cardamom and bay leaves. Set aside. Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes. Transfer to processor; grind to coarse powder. Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste. Season with salt. Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor). Steam eggplants, paste side up, until tender, about 12 minutes.
- Meanwhile, add broth to remaining sesame paste in processor; blend well. Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes. Transfer eggplants to plate. Spoon sauce over. Garnish with cilantro.
SESAME-EGGPLANT SALSA
Categories Condiment/Spread Food Processor Garlic Vegetable Bake Sauté Eggplant Sesame Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
- Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps.
SPICY EGGPLANT SALAD WITH SESAME OIL
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.
Provided by David Tanis
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
- Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
- Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
- Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams
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MISO SESAME EGGPLANTS - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
Ratings 6Calories 132 per servingCategory Appetizer, Main Course, Side Dish
- Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!
- Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.
- While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Feel free to adjust the measurements depending on your design taste.
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Servings 6Calories 69 per servingTotal Time 1 hr 25 mins
- Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.
- Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.
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