Best Twice Cooked Eggplant With Cilantro Sesame Pesto Recipes

Cilantro and Sesame Pesto image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted sesame seeds
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon lime zest
Pinch crushed red pepper flakes
1/4 teaspoon kosher salt
1/2 cup coarsely grated manchego cheese
1/2 cup grapeseed oil

Steps:

Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

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.

Spicy Roasted Eggplant with Tomatoes and Cilantro image

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)