Sesame Eggplant With Green Onions Recipes

LIME AND SESAME GRILLED EGGPLANT

Lime and Sesame Grilled Eggplant image

When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons lime juice
1 tablespoon sesame oil
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium eggplant (1-1/4 pounds), cut lengthwise into 1/2-inch slices
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
Thinly sliced green onion and sesame seeds

Steps:

In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SESAME-EGGPLANT SALSA

Sesame-Eggplant Salsa image

Categories Condiment/Spread Food Processor Garlic Vegetable Bake Sauté Eggplant Sesame Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 15

Ingredients

2 (1- to 1 1/4-pound) eggplants
1 tablespoon vegetable oil or peanut oil
3/4 cup (packed) plus 1 tablespoon minced green onions
2 1/2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon chili-garlic sauce*
3 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons oriental sesame oil
Parmesan Pita Crisps
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps.

SESAME EGGPLANT WITH GREEN ONIONS

Sesame Eggplant with Green Onions image

Provided by Jennifer Rubell

Categories Blender Onion Vegetable Side Vegetarian Backyard BBQ Grill/Barbecue Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
5 large green onions; 4 coarsely chopped, 1 thinly sliced for garnish
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds
2 eggplants (about 2 1/2 pounds), cut crosswise into 1/2-inch-thick slices

Steps:

Puree olive oil, chopped green onions, soy sauce, and sesame oil in blender. Transfer mixture to small bowl. Stir in sesame seeds; season mixture with pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
Prepare barbecue (medium-high heat). Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Cook until tender and charred in spots, about 4 minutes per side. Transfer to platter. Garnish with thinly sliced green onions; serve warm or at room temperature. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

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