Spaghetti Squash With Eggplant And Sesame Seeds Food

SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS

Steps:

• Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
• Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
• While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
• Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
• Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.

SESAME PEANUT SPAGHETTI SQUASH

Steps:

• With a long fork, pierce the whole spaghetti squash several times.
• Place in microwave and microwave for 5 minutes on high.
• Turn and continue to microwave for an additional 5 minutes.
• Remove from microwave and allow to stand while prepareing remaining ingredients.
• Heat a wok over medium-high heat until hot and add sesame seeds.
• Cook and stir for 45 seconds or until golden brown.
• Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
• Process until mixture is coarsely pureed.
• Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
• Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
• Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
• Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
• Cut squash in half lengthwise and scoop out seeds.
• With a fork break the squash up into strings and divide on individual serving plates.
• Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
• Serve immediately.

EGGPLANT WITH SESAME SEED SAUCE

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.