Best Sesame Eggplant Recipes

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ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS



Roasted Eggplant Salad with Soy, Sesame and Charred Peppers image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil
3 medium eggplants, cut into 1/2-inch rounds
Kosher salt
4 red bell peppers
6 tablespoons low-sodium soy sauce
2 tablespoons grated fresh ginger
1 tablespoon sesame oil
1 tablespoon red wine vinegar
2 medium cloves garlic, grated
2 tablespoons sesame seeds, toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
  • Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
  • Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.

SPICY EGGPLANT SALAD WITH SESAME OIL



Spicy Eggplant Salad With Sesame Oil image

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

Provided by David Tanis

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Steps:

  • Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
  • Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
  • Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
  • Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams

GRILLED SESAME CHICKEN AND EGGPLANT SALAD



Grilled Sesame Chicken and Eggplant Salad image

This is a salad that is French by design and Chinese by flavor. The ginger and sesame notwithstanding, it is essentially very much like a salade composée, a "composed salad" where the ingredients are arranged and dressed but not tossed, with grilled chicken breast and a zesty vinaigrette. The jalapeño is optional, so you can turn down the heat.

Provided by David Tanis

Categories     salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
1/2 teaspoon Chinese chile paste or 1/4 teaspoon cayenne
2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
1/2 teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
1/2 cup thinly sliced scallions
3/4 cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges

Steps:

  • Remove the tenderloins from the underside of the chicken breasts and reserve for another purpose. Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
  • Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
  • Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
  • Heat a stovetop grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
  • Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.

SPICY SESAME EGGPLANT



Spicy Sesame Eggplant image

This Asian-themed side dish is great with fried rice with chicken, meat, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds)
2 teaspoons coarse salt
1/4 teaspoons ground pepper
1 tablespoon vegetable oil
2 teaspoons Asian garlic chili sauce
1 tablespoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons sesame seeds

Steps:

  • Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
  • In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
  • Broil, tossing once, until eggplant is browned and tender, about 15 minutes.

SESAME ROASTED EGGPLANT (THAI)



Sesame Roasted Eggplant (Thai) image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 tablespoons soy sauce
4 tablespoons sesame oil
3 tablespoons unseasoned rice vinegar
2 tablespoons corn oil
2 tablespoons hot water
6 tablespoons packed light brown sugar
3 tablespoons minced scallion
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh ginger
1/2 teaspoon red chili flakes
1 bunch Thai basil, leaves roughly chopped
2 Japanese eggplants, sliced 1/2-inch thick on the bias
1/2 cup oyster mushrooms, torn into pieces
Toasted sesame seeds, for garnish

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



Sesame Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

LIME AND SESAME GRILLED EGGPLANT



Lime and Sesame Grilled Eggplant image

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

3 tablespoons lime juice
1 tablespoon sesame oil
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium eggplant (1-1/4 pounds), cut lengthwise into 1/2-inch slices
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
Thinly sliced green onion and sesame seeds

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

COLD EGGPLANT SALAD WITH SESAME DRESSING



Cold Eggplant Salad With Sesame Dressing image

Provided by Mark Bittman

Categories     easy, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
Salt
1 tablespoon sesame seeds
2 tablespoons soy sauce, or to taste
2 tablespoons lemon juice
1/2 teaspoon sugar

Steps:

  • Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
  • Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
  • Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 2 grams, Fiber 21 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 25 grams

SESAME EGGPLANT (AUBERGINE) SALAD



Sesame Eggplant (Aubergine) Salad image

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

2 tablespoons canola oil
1 1/2 lbs Japanese eggplants, thinly sliced crosswise
1/4 cup water
2 tablespoons sesame seeds, toasted
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic, i like more
1/2 teaspoon Asian chili sauce, to taste
3 tablespoons minced or slivered green onions, including tops

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.

ROASTED EGGPLANT AND PEPPER SALAD WITH PITA BREAD AND SESAME SPREAD



Roasted Eggplant and Pepper Salad with Pita Bread and Sesame Spread image

Categories     Salad     Food Processor     Vegetable     Side     Bake     Hanukkah     Vegetarian     Lunch     Eggplant     Bell Pepper     Healthy     Vegan     Sesame     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 17

For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper
8 warm pita bread rounds, cut into wedges
For the sesame spread:
1 cup (2 sticks) unsalted margarine, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

Steps:

  • To make the salad:
  • Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
  • Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
  • Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
  • To make the sesame spread:
  • Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING



Cold Steamed Eggplant with Sesame Soy Dressing image

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

2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon freshly squeezed lime juice
1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet)
Salt to taste
2 tablespoons sesame oil or walnut oil
2 tablespoons canola oil
Pinch of cayenne
2 pounds eggplant, preferably Japanese eggplants
Salt
1 tablespoon chopped chives
1 bag baby arugula, washed and dried, for serving
1 small garlic clove, minced
1/2 teaspoon grated or finely minced fresh ginger (more to taste)

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

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

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.

SESAME-EGGPLANT SALSA



Sesame-Eggplant Salsa image

Categories     Condiment/Spread     Food Processor     Garlic     Vegetable     Bake     Sauté     Eggplant     Sesame     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 15

2 (1- to 1 1/4-pound) eggplants
1 tablespoon vegetable oil or peanut oil
3/4 cup (packed) plus 1 tablespoon minced green onions
2 1/2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon chili-garlic sauce*
3 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons oriental sesame oil
Parmesan Pita Crisps
*Available at Asian markets and in the Asian foods section of many supermarkets.

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.

BAKED SESAME EGGPLANT SUBS WITH FIRE-ROASTED TOMATO AND RED PEPPER SAUCE



Baked Sesame Eggplant Subs with Fire-Roasted Tomato and Red Pepper Sauce image

Categories     Bread     Cookies     Sauce     Pepper     Tomato     Bake     Broil     Eggplant

Yield 4 servings

Number Of Ingredients 13

1 cup Italian-style bread crumbs (3 overflowing handfuls)
1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)
3 tablespoons sesame seeds
4 tablespoons extra-virgin olive oil (EVOO)
1 large firm eggplant, thinly sliced
1/2 cup all-purpose flour
2 eggs, beaten with a splash of water
2 garlic cloves, chopped
1 16-ounce jar roasted red peppers, drained
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoked fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400°F. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.
  • Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15 to 17 minutes.
  • While the eggplant cooks, in a medium sauce pot over medium heat, sauté the garlic in the remaining 2 tablespoons of EVOO. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper, and heat through.
  • Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzarella, then place the subs under the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.

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

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

TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO



Twice-Cooked Eggplant with Cilantro-Sesame Pesto image

When people say that they don't like eggplant, I tell them they just haven't tried my eggplant. Eggplant chunks are first roasted for a lightly caramelized flavor, then finished in a wok with a myriad of Asian flavors. Dark purple globe eggplant works well here, but the narrow Japanese variety is my preference because it is sweeter.

Provided by Chris Santos

Time 2h

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds Japanese eggplant, cut into 1-inch chunks
2 tablespoons canola or vegetable oil
Kosher salt and freshly ground black pepper
2 garlic cloves, crushed under a knife and peeled
2 cups packed fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons Asian sesame oil
2 tablespoons sesame seeds, toasted (see Cook's Note)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise, preferably Kewpie (see Chef Talk, below)
1 teaspoon sriracha
1 teaspoon fresh orange juice
1 teaspoon Japanese soy sauce
2 tablespoons canola or vegetable oil
2 tablespoons pine nuts, toasted (see Cook's Note)
2 tablespoons packed cilantro leaves
1 teaspoon sesame seeds, toasted (see Cook's Note)

Steps:

  • 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
  • 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
  • 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
  • to 4 hours.)
  • 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
  • 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS



Warm Eggplant Salad With Sesame and Shallots image

This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb eggplant
2 1/2 tablespoons sugar, superfine (castor)
1 tablespoon soy sauce
1 tablespoon sake or 1 tablespoon very dry sherry
1 tablespoon rice vinegar
2 tablespoons sesame seeds, coarsely ground
2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
1/4 cup shallot (thinly sliced)
5 fresh mint leaves or 5 basil leaves, cut into strips

Steps:

  • Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
  • In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
  • Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
  • Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
  • For Vegan if using Sake make sure the Sake is Vegan friendly.

Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7

TAHINI GRILLED SALMON WITH SAUTEED SPINACH, BEETS WITH SESAME SEEDS, EGGPLANT PUREE AND TAHINI SAUCE



Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce image

Provided by Roger Mooking

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

Vegetable oil, for grilling
1/4 cup soy sauce
1/4 cup tahini
One 20-ounce salmon fillet, cut into 5-ounce portions, skin removed and reserved
Reserved salmon skin
Salt and freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, minced
1 bunch spinach, stems removed and washed
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons salt
2 tablespoons sugar
3 large beets
1 cup sesame seeds
2 large eggplants, cut in half lengthwise, flesh scored
1/3 cup tahini
2 tablespoons olive oil
1/2 cup sour cream
1/3 cup milk
1/4 cup tahini
1 tablespoon honey
1/2 tablespoon sesame oil
Juice of 1/2 lemon
Salt

Steps:

  • For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
  • For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
  • For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
  • For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
  • For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
  • Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
  • For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
  • To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.

SESAME EGGPLANT (AUBERGINE)



Sesame Eggplant (Aubergine) image

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

3/4 cup saltine crumbs
1/2 cup parmesan cheese
1/4 cup sesame seeds
1/4 teaspoon pepper
1 medium eggplant, peeled and sliced 1/2 inch thick
mayonnaise

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.

FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS



Fried Eggplant with Honey, Mint, and Sesame Seeds image

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

1 pound eggplant, peeled, cut crosswise into 1/8-inch-thick rounds (about 32)
4 cups water
2 1/4 teaspoons salt
2/3 cup all purpose flour
1 teaspoon baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil (for frying)
1/4 cup honey
3 tablespoons sesame seeds, toasted
2 tablespoons chopped fresh mint leaves

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.

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