Sesame Eggplant Aubergine Recipes

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SESAME EGGPLANT (AUBERGINE) SALAD



Sesame Eggplant (Aubergine) Salad image

This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.

Provided by ameatlanta

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 1/2 lbs Japanese eggplants, thinly sliced crosswise
1/4 cup water
2 tablespoons sesame seeds, toasted
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic, i like more
1/2 teaspoon Asian chili sauce, to taste
3 tablespoons minced or slivered green onions, including tops

Steps:

  • Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
  • When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
  • Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
  • Transfer to a bowl and let cool to room temperature.
  • Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
  • To serve, mound on a serving plate and garnish with onions.

SESAME EGGPLANT (AUBERGINE)



Sesame Eggplant (Aubergine) image

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

3/4 cup saltine crumbs
1/2 cup parmesan cheese
1/4 cup sesame seeds
1/4 teaspoon pepper
1 medium eggplant, peeled and sliced 1/2 inch thick
mayonnaise

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



Sesame Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

SESAME ROASTED EGGPLANT (THAI)



Sesame Roasted Eggplant (Thai) image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 tablespoons soy sauce
4 tablespoons sesame oil
3 tablespoons unseasoned rice vinegar
2 tablespoons corn oil
2 tablespoons hot water
6 tablespoons packed light brown sugar
3 tablespoons minced scallion
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh ginger
1/2 teaspoon red chili flakes
1 bunch Thai basil, leaves roughly chopped
2 Japanese eggplants, sliced 1/2-inch thick on the bias
1/2 cup oyster mushrooms, torn into pieces
Toasted sesame seeds, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
  • Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

GRIDDLED AUBERGINES WITH SESAME DRESSING



Griddled aubergines with sesame dressing image

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

Provided by Good Food team

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 7

2 large aubergines , cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove , crushed
juice 1 lemon
handful chopped coriander , parsley and mint, plus extra leaves to serve

Steps:

  • Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
  • Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS



Fried Eggplant with Honey, Mint, and Sesame Seeds image

Categories     Vegetable     Side     Fry     Mint     Eggplant     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 pound eggplant, peeled, cut crosswise into 1/8-inch-thick rounds (about 32)
4 cups water
2 1/4 teaspoons salt
2/3 cup all purpose flour
1 teaspoon baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil (for frying)
1/4 cup honey
3 tablespoons sesame seeds, toasted
2 tablespoons chopped fresh mint leaves

Steps:

  • Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
  • Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.
  • Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
  • Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.

EGGPLANT WITH SESAME SEED SAUCE



Eggplant with Sesame Seed Sauce image

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

4 tablespoons vegetable oil
2 white onions, finely chopped
2 teaspoons chili powder
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 garlic cloves, chopped
4 whole cloves
4 cardamom pods
2 bay leaves
1/2 cup sesame seeds
1 tablespoon water
2 1/2 teaspoons minced peeled fresh ginger
8 small Japanese eggplants, halved lengthwise, cut side scored
2 cups canned vegetable broth
Chopped fresh cilantro

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.

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