Eggplant with Sesame Seed Sauce Recipe

Name: Eggplant with Sesame Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 white onions, finely chopped; 2 teaspoons chili powder; 2 teaspoons ground coriander; 1/4 teaspoon turmeric; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 4 garlic cloves, chopped; 4 whole cloves; 4 cardamom pods; 2 bay leaves; 1/2 cup sesame seeds; 1 tablespoon water; 2 1/2 teaspoons minced peeled fresh ginger; 8 small Japanese eggplants, halved lengthwise, cut side scored; 2 cups canned vegetable broth; Chopped fresh cilantro

Servings: persons

4 tablespoons vegetable oil
2 white onions, finely chopped
2 teaspoons chili powder
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 garlic cloves, chopped
4 whole cloves
4 cardamom pods
2 bay leaves
1/2 cup sesame seeds
1 tablespoon water
2 1/2 teaspoons minced peeled fresh ginger
8 small Japanese eggplants, halved lengthwise, cut side scored
2 cups canned vegetable broth
Chopped fresh cilantro

1
Heat 1 tablespoon oil in heavy large skillet over medium heat.
2
Add onions; saute until golden, about 12 minutes.
3
Add chili powder and next 4 ingredients.
4
Cook until spices are fragrant, about 2 minutes.
5
Mix in garlic, cloves, cardamom and bay leaves.
6
Set aside.
7
Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes.
8
Transfer to processor; grind to coarse powder.
9
Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste.
10
Season with salt.
11
Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor).
12
Steam eggplants, paste side up, until tender, about 12 minutes.
13
Meanwhile, add broth to remaining sesame paste in processor; blend well.
14
Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes.
15
Transfer eggplants to plate.
16
Spoon sauce over.
17
Garnish with cilantro.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 2 white onions, finely chopped, 2 teaspoons chili powder, 2 teaspoons ground coriander, and more.

Yes, Eggplant with Sesame Seed Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant with Sesame Seed Sauce

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