Best Sesame Roasted Eggplant Thai Recipes

THAI BASIL EGGPLANT

Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories Side Dish Vegetables Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE

Thai-Style Roast Eggplant with Mint and Jasmine Rice image

You really won't miss the meat at all in this filling bowl of super-tender eggplants in a rich sticky sauce.

Provided by Donal Skehan

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 large eggplants, sliced into fingers about 2 centimeters (3/4 inch) thick
2 garlic cloves, crushed
2 Thai red chiles, deseeded and finely chopped
100 milliliters (1/2 cup) reduced salt soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon olive oil
300 grams (10 ounces) jasmine rice
Juice of 1 lime
Handful of small young mint leaves
2 tablespoon roasted peanuts

Steps:

Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice according to the package instructions.
Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME

Thai Roasted Eggplant Salad With Cilantro and Lime image

Make and share this Thai Roasted Eggplant Salad With Cilantro and Lime recipe from Food.com.

Provided by hannahactually

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Japanese eggplant
2 tablespoons shallots, thinly sliced
2 tablespoons cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 teaspoons garlic, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
1 tablespoon hot green chili peppers or 1 teaspoon dried red chili, coarsely ground
1 tablespoon dried shrimp, coarsely chopped (optional)

Steps:

Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.