Sesame Eggplant
Discover the irresistible flavors of Sesame Eggplant, a quick and easy dish that’s perfect for weeknight dinners or as a crowd-pleasing side. This recipe features tender, golden-brown eggplant cubes tossed in a savory-sweet sauce made with soy sauce, honey, and a hint of sesame oil—infused with garlic and ginger for bold, aromatic depth. A sprinkle of nutty sesame seeds and the fresh crunch of scallion greens add the perfect finishing touch. Ready in just 35 minutes, this dish is an ideal vegan-friendly option that pairs beautifully with steamed rice or noodles, making it a versatile addition to your culinary repertoire. Whether you’re a fan of Asian-inspired flavors or just looking for a creative way to use eggplant, this recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Sesame seeds
- 2 Scallions
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Wash and cut the eggplants into bite-sized cubes. Sprinkle a pinch of salt over them, and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Finely mince the garlic and grate the ginger. Slice the scallions thinly, separating the white and green parts.
In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and the whites of the scallions.
In another small bowl, dissolve the cornstarch in water to create a slurry.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 8–10 minutes until golden and tender. Remove the eggplant from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the soy sauce mixture and bring it to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.
Return the cooked eggplant to the skillet and toss gently to coat in the sauce. Cook for an additional 2–3 minutes, allowing the flavors to meld.
Sprinkle sesame seeds and the green parts of the scallions over the eggplant before removing from heat.
Serve hot as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 52.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2523 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
