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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Finely mince the garlic and grate the ginger. Slice the scallions thinly, separating the white and green parts.

Step 3

In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and the whites of the scallions.

Step 4

In another small bowl, dissolve the cornstarch in water to create a slurry.

Step 5

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.

Step 6

Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the soy sauce mixture and bring it to a simmer.

Step 7

Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.

Step 8

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.

Step 9

Sprinkle sesame seeds and the green parts of the scallions over the eggplant before removing from heat.

Step 10

Serve hot as a side dish or over rice for a complete meal.

Nutrition Facts

Serving size	(1098.5g)

Amount per serving	% Daily Value*
Calories	912.4

Total Fat 62.9g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 12.7g
Cholesterol 0mg	0%
Sodium 2327.6mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 31.5g	0%
Total Sugars 52.8g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 140.9mg	0%
Iron 4.1mg	0%
Potassium 2522.6mg	0%

*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.

Source of Calories

Fat: 58.7%

Protein: 6.3%

Carbs: 35.0%