SESAME EGGPLANT WITH GREEN ONIONS
Provided by Jennifer Rubell
Categories Blender Onion Vegetable Side Vegetarian Backyard BBQ Grill/Barbecue Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Puree olive oil, chopped green onions, soy sauce, and sesame oil in blender. Transfer mixture to small bowl. Stir in sesame seeds; season mixture with pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Prepare barbecue (medium-high heat). Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Cook until tender and charred in spots, about 4 minutes per side. Transfer to platter. Garnish with thinly sliced green onions; serve warm or at room temperature. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
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 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.
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
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.
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.
STRANGE FLAVOR EGGPLANT SPREAD
An eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread.
Provided by LAURA NASON
Categories Appetizers and Snacks Spicy
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
- While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
- In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
- Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 55.7 g, Fat 6.5 g, Fiber 4.8 g, Protein 10.5 g, SaturatedFat 1.2 g, Sodium 948.1 mg, Sugar 10.7 g
GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES
We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition
Provided by Manami
Categories Onions
Time 2h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place eggplants on preheated grill or directly over gas burner on stive.
- Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
- Transfer to baking sheet and cool briefly.
- Cut eggplants in half.
- Scoop flesh into large sieve set over a bowl; discard skins.
- Drain at least 30 minutes and up to 1 hour.
- Place eggplants in large bowl; smash finely.
- Heat sesame oil in large skillet medium-high heat.
- Add 1 1/4 cups green onions, garlic and ginger.
- Saute until onions soften, about 2 minutes.
- Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
- Cook until heated through, stirring occasionally, about 2 minutes.
- Mix in 1/2 cup chopped cilantro.
- Season with salt and pepper.
- Cover and chill (up to 1 day ahead.).
- Bring to room temperature before using.
- Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
- Cut into wedges.
- Transfer to bowl.
- Place eggplant dip in another bowl.
- Sprinkle with remaining green onions and cilantro.
- Serve with pita wedges.
Nutrition Facts : Calories 997.4, Fat 14.9, SaturatedFat 2.2, Sodium 2071.6, Carbohydrate 190.8, Fiber 36.4, Sugar 25.1, Protein 33.6
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