Sesame Eggplant Food

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.

SESAME EGGPLANT (AUBERGINE)

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.

STEAMED EGGPLANT

Steps:

• Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

SESAME ROASTED EGGPLANT (THAI)

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.

SESAME-EGGPLANT SALSA

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.

SESAME EGGPLANT (AUBERGINE) SALAD

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.