Ingredients for Sesame Eggplant
- 1 pound eggplant
- Garlic Clove
- Salt
- Sour Cream
- Lemon Juice
- Cayenne
- Fresh Ground Black Pepper
- 1/4 cup sesame seeds
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How to Make Sesame Eggplant
- Preheat oven to 350°F (175°C). Prick a 1-pound eggplant all over with a fork. Bake for 50-60 minutes, or until very soft.
- Let the eggplant cool slightly.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh, discarding the skin.
- In a medium bowl, mash the eggplant pulp well. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.
- In a small dry skillet over medium heat, toast 1/4 cup sesame seeds, stirring frequently, until light golden brown (about 3-5 minutes). Alternatively, toast at 400°F (200°C) for 5-7 minutes, stirring halfway through.
- Let the toasted sesame seeds cool slightly.
- Stir half of the toasted sesame seeds into the eggplant mixture.
- Transfer the eggplant mixture to a serving bowl. Sprinkle the remaining sesame seeds over the top.
- Serve warm as an appetizer with crackers or breadsticks, or as a condiment for baked polenta squares.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
5g
Carbs
2g
