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.
FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS
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
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.
COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING
Steamed eggplant has a delicate, silky texture. You may have tasted similar light, refreshing eggplant dishes in Asian restaurants. Dress the eggplant while it's still hot; it will drink up the sauce so that flavor runs through and through. Then refrigerate and serve the salad cold.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. Set aside.
- If you can find Japanese eggplant, cut them in half lengthwise. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender. Remove from the heat and cut in 3/4-inch wide slices. Season with salt. Toss gently with the dressing (it's okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour. Toss again and serve on a bed of baby arugula. Sprinkle the remaining chives over the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
GRIDDLED AUBERGINES WITH SESAME DRESSING
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
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
SESAME EGGPLANT (AUBERGINE) SALAD
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
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.
MY MAMA'S WEIRD EGGPLANT (AUBERGINE)
Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!
Provided by Miraklegirl
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Before cooking, prick eggplant in several places.
- Micro wave about 5 minutes each on hi or until softish.
- Peel and place pulp in food processor.
- Process until smooth (set aside).
- Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
- Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
- Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and cilantro.
Nutrition Facts : Calories 469.2, Fat 26.1, SaturatedFat 3.5, Sodium 1783.8, Carbohydrate 58, Fiber 19.7, Sugar 34.2, Protein 9.7
TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY
This I created with my favorite vegetables. I place on top of white rice. It's all gone in a flash. Even kids love it.
Provided by DragonShoes
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large pan and add all the vegetables.
- Stir fry until tender but still slightly firm.
- Add teriyaki and soy sauce and stir to blend.
- Season with salt and pepper to taste if needed.
- serve hot with white steamed rice.
Nutrition Facts : Calories 167.5, Fat 9.8, SaturatedFat 1.4, Sodium 819.3, Carbohydrate 18.3, Fiber 7.4, Sugar 7.5, Protein 5.5
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 ROASTED EGGPLANT (THAI)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
SPICY STIR-FRIED EGGPLANT (AUBERGINE)
Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.
Provided by Recipe Junkie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large skillet on medium high.
- Add eggplant.
- After 1 minute, reduce heat to medium.
- Sprinkle with spice mixture.
- Stir.
- Cook, stirring frequently, for 15-20 minutes.
- Every minute, add about 1 T lemon-water.
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.
CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
YU HSIANG EGGPLANT (AUBERGINE)
I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a "meaty" vegetable in texture that it'll still make a very filling meal, when paired with a big bowl of steamed rice.
Provided by Steve P.
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
- Steam the eggplant using any steaming method; I usually place a steaming rack in my wok, add half cup water & turn the heat to high, then place the ingredients on a dish and place the dish on the rack in the wok. Cover and steam. The eggplant will take approximately 15-20 minute to cook.
- When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
- If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
- Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
- Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
- Add ½ pound ground pork [skip to step 4 if you're doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
- When the meat is no longer pink, add the chopped garlic and scallions. Stir.
- Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir. Let cook for 1-2 minute If the mixture looks very dry, add ¼ cup water.
- Taste; add more salt if it doesn't taste salty enough, more chili bean paste if it's not spicy enough, a pinch more sugar if you find it a tad too salty.
- Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
- Pour into a shallow bowl and drizzle with sesame oil.
- with the remaining scallions. Serve with plenty of steamed white rice.
Nutrition Facts : Calories 197.7, Fat 4.2, SaturatedFat 0.6, Sodium 513.9, Carbohydrate 40.5, Fiber 21.1, Sugar 16.1, Protein 6.8
SZECHUAN STYLE EGGPLANT (AUBERGINE)
Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.
Provided by PalatablePastime
Categories Vegetable
Time 29m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
- While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
- Remove eggplant from skillet when cooked and keep warm.
- Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
- Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
- Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
- Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
- Serve hot, garnished with sesame seeds.
Nutrition Facts : Calories 398.5, Fat 19.8, SaturatedFat 3.3, Sodium 445, Carbohydrate 55.6, Fiber 29.1, Sugar 23.6, Protein 10.3
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