Best Sesame Eggplant Aubergine Recipes

Sesame Eggplant (Aubergine) Salad image

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.

Sesame Eggplant (Aubergine) image

Provided by Rainberry Blues

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.

Teriyaki Sesame Eggplant (Aubergine) Stir Fry image

Provided by DragonShoes

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant
1/2 cup onion, largely chopped
2 garlic cloves, minced
1 medium zucchini, chopped
1 cup chopped fresh green beans
1 cup fresh mushrooms, sliced
1 1/2 tablespoons toasted sesame seeds
3 tablespoons teriyaki sauce
1 -2 tablespoon soy sauce
2 tablespoons olive oil
1 dash red pepper flakes (optional)
1 dash salt
1 dash pepper, to taste if desired