Spicy Sesame Eggplant
Transform your weeknight dinners with this bold and flavorful Spicy Sesame Eggplant recipe that's as satisfying as it is simple to make. Tender eggplant is stir-fried to golden perfection and tossed in a luscious, umami-rich sauce made with soy sauce, rice vinegar, garlic, ginger, and a kick of chili paste for the perfect balance of savory, tangy, and spicy flavors. A drizzle of sesame oil and a sprinkle of toasted sesame seeds add deep nutty notes, while fresh green onions provide a crisp, aromatic finish. Ready in just 35 minutes, this versatile dish can be served as a delectable side or paired with steamed rice for a comforting vegetarian main course. Perfect for lovers of Asian-inspired cuisine, Spicy Sesame Eggplant is a quick and wholesome option that delivers bold taste with minimal effort.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 tablespoon chili paste (such as sambal oelek)
- 2 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
Slice the eggplants into 1-inch thick rounds, then cut each round into quarters. Sprinkle the pieces with the teaspoon of salt and place them in a colander for 15 minutes to draw out excess moisture. Rinse the eggplant and pat dry with a paper towel.
In a small bowl, whisk together soy sauce, rice vinegar, honey, chili paste, minced garlic, grated ginger, cornstarch, and water. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until tender and golden brown. Remove the eggplant and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil. Pour in the prepared sauce and stir until it thickens, about 1-2 minutes.
Return the cooked eggplant to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to let the flavors meld.
Transfer the eggplant to a serving dish and sprinkle with sesame seeds and sliced green onions. Serve hot as a side dish or over rice for a satisfying main course.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 48.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2625 mg | 56% | |
*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.
