Spicy Sesame Eggplant Recipes

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SPICY EGGPLANT



Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

SPICY EGGPLANT SALAD WITH SESAME OIL



Spicy Eggplant Salad With Sesame Oil image

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

Provided by David Tanis

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Steps:

  • Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
  • Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
  • Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
  • Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY SESAME EGGPLANT



Spicy Sesame Eggplant image

This Asian-themed side dish is great with fried rice with chicken, meat, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds)
2 teaspoons coarse salt
1/4 teaspoons ground pepper
1 tablespoon vegetable oil
2 teaspoons Asian garlic chili sauce
1 tablespoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons sesame seeds

Steps:

  • Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
  • In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
  • Broil, tossing once, until eggplant is browned and tender, about 15 minutes.

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  • Slice the eggplant into 2.5 to 3-inch sections. Then, slice each section into batons (or strips) that are about 1/4 to 1/2-inch thick. You don’t need to salt the eggplant for this recipe (see note 5 for more info). Set the eggplant aside.
  • Add 3/4 cup of oil to a wok and heat it over medium-high heat. (See note 5) Once the temperature reaches about 375ºF, it is ready for frying. You can test the temperature with a thermometer or by taking a small piece of eggplant and adding it to the wok. If the oil around the eggplant bubbles rapidly, the oil is ready for frying.
  • Working in batches, add a large handful of eggplant batons to the wok. Flash fry for about 1 minute to 1 minute 30 seconds, flipping the batons halfway. Using tongs, transfer the eggplants into a spider spatula. Give the spider spatula a gentle shake to shake off any excess oil from the eggplant. Then, transfer the flash-fried eggplant to a plate and flash fry another batch of eggplant batons.
  • Eggplant absorbs oil like a sponge. After about 2 or 3 batches of frying, you’ll notice that there’s less oil in the wok. As a result, you’ll want to fry in smaller batches for the remaining eggplant. You can also add more oil to the wok.


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