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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a small bowl, whisk together soy sauce, rice vinegar, honey, chili paste, minced garlic, grated ginger, cornstarch, and water. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Serving size	(1143.2g)

Amount per serving	% Daily Value*
Calories	868.2

Total Fat 60.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 33.9g
Cholesterol 0mg	0%
Sodium 5463.0mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 32.1g	0%
Total Sugars 48.2g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 156.1mg	0%
Iron 4.3mg	0%
Potassium 2624.9mg	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: 58.0%

Protein: 7.3%

Carbs: 34.7%