Twice Cooked Eggplant With Cilantro Sesame Pesto Recipes

CILANTRO AND SESAME PESTO

Cilantro and Sesame Pesto image

Take a familiar condiment to new places with fresh cilantro, toasted sesame seeds and manchego cheese.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted sesame seeds
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon lime zest
Pinch crushed red pepper flakes
1/4 teaspoon kosher salt
1/2 cup coarsely grated manchego cheese
1/2 cup grapeseed oil

Steps:

Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

SESAME PESTO

Sesame Pesto image

I've been going through old magazines lately to clean out the garage and found this recipe in the May 1996 issue of Better Homes and Gardens. The recipes states that parsley can be substituted for half the amount of cilantro leaves. So, that is what I did. Try this pesto on fish, poultry, vegetables and freshly cooked pasta! The sesame seeds do not need to be toasted unless you want but I think it gives the nuts depth.

Provided by COOKGIRl

Categories Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

1/4 cup brown sesame seeds, toasted
2 cups fresh cilantro, packed (or 1 cup cilantro and 1 cup parsley)
2 garlic cloves, chopped
2 teaspoons lemon juice or 2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
Set aside to cool.
Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.

Nutrition Facts : Calories 1724.6, Fat 180.1, SaturatedFat 24.9, Sodium 1205.7, Carbohydrate 25.6, Fiber 10.9, Sugar 1.4, Protein 15.1

VEGAN SESAME MISO EGGPLANT

Vegan Sesame Miso Eggplant image

Asian-inspired eggplant.

Provided by chefcs

Categories Side Dish Vegetables Eggplant

Time 26m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon sesame oil
1 pound Japanese eggplant, sliced into strips
1 orange bell pepper, sliced
¼ cup white miso
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon white vinegar
1 tablespoon water
1 clove garlic, minced
2 tablespoons sesame seeds, or more to taste

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

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

Ingredients

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.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Ingredients

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

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