Aubergines in Sesame Sauce


  • 2 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 4 small eggplant|aubergines
  • vegetable oil
  • - for deep frying
  • sesame seeds to garnish


1 Browned sesame seeds, pounded with a little soy sauce, make an interesting coating for deep-fried eggplant|aubergines, and give them an added subtlety of flavour.

2 Serve them warm, with a rice dish - or chilled, with a salad meal.

3 In a small heavy pan shake the sesame seeds over a moderate heat, stirring and shaking the pan, for 4-5 minutes until golden.

4 Reserve ¼ tsp of the sesame seeds and transfer the rest to a mortar.

5 Crush them with the soy sauce.

6 Cut the eggplant|aubergines in half lengthwise, and cut each half diagonally into thirds.

7 Deep-fry the eggplant|aubergine in very hot vegetable oil for 1 minute or until just tender.

8 Dry on paper towels.

9 While the eggplant|aubergine is still warm toss it with the sesame mixture.

10 Put on to a serving-dish and garnish with the reserved sesame seeds.
This article uses material from the "Aubergines in Sesame Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License