Sesame Eggplant Aubergine
Elevate your dinner table with the bold and savory flavors of Sesame Eggplant Aubergine, a quick and versatile recipe that's packed with Asian-inspired flair. Tender, golden-brown eggplant slices are seared to perfection and bathed in a rich sesame-ginger sauce infused with soy, garlic, and honey or maple syrup for a vegan-friendly option. A touch of cornstarch ensures the sauce clings beautifully to every slice, while toasted sesame seeds and freshly chopped spring onions create an irresistible garnish. With just 15 minutes of prep time, this dish can transform into a hearty vegetarian main over steamed rice or a stunning side dish for any meal. Perfectly balancing sweet, salty, and umami notes, this recipe is a must-try for eggplant lovers and fans of bold, flavor-forward cooking.
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Recipe Information
Ingredients
- 2 eggplants (medium-sized, firm)
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 2 spring onions, chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil (for searing)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and slice the eggplants into thick, evenly sized rounds (about 1/2 inch thick). Sprinkle the slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and 1 tablespoon of toasted sesame seeds. Set aside.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the eggplant slices to the skillet in a single layer, working in batches if necessary. Sear each side for 3-4 minutes or until golden brown and soft. Remove the eggplants from the skillet and set aside on a plate.
In the same skillet, pour in the sesame-ginger sauce. Allow it to simmer gently for about 2 minutes, then stir in the cornstarch slurry. Heat the sauce until it thickens slightly, about 1-2 minutes.
Return the seared eggplant slices to the skillet, gently tossing them to coat in the sauce. Cook for an additional 2-3 minutes, ensuring the eggplant absorbs the flavors.
Transfer the saucy eggplant to a serving dish. Garnish with the remaining toasted sesame seeds and freshly chopped spring onions.
Serve warm as a side dish or over a bed of steamed rice for a flavorful main meal.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 25.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 812 mg | 17% | |
*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.
