Best Sesame Eggplant Aubergine Salad Recipes

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.

COLD EGGPLANT SALAD WITH SESAME DRESSING

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.

STEAMED EGGPLANT (AUBERGINE) SALAD

Steps:

• Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
• Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
• Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
• Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
• Carefully remove plate from steamer and allow eggplant to cool slightly.
• To serve, arrange eggplant on a platter and spoon over reserved dressing.
• Sprinkle with spring onions, roasted sesame and pepper.
• Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
• Dressing.
• Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
• Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

SPICY EGGPLANT SALAD WITH SESAME OIL

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.