Eggplant in Garlic Sesame Sauce
We started growing Japanese eggplant in our garden and the plants have been very bountiful. We had so many eggplants that we had to start getting creative in how to eat them. This recipe was the result of one of our experiments. The eggplant perfectly soaks up the spicy and sweet sauce and is absolutely delicious. You can also deep fry the eggplant, but for a healthier option, you can pan fry them like we did.
Ingredients
Eggplant
- 4 tbsp olive oil divided
- 1 lb Japanese eggplants stem removed and sliced lengthwise
- 5 cloves garlic minced
- 2 tsp sesame seeds
- 2 tsp crushed red pepper
- ¼ cup green onions chopped (for garnish)
- ¼ cup cilantro chopped (for garnish)
- salt to taste
Sauce
- 1 tsp cornstarch
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 1 tsp brown sugar
- ½ cup water
Instructions
- Heat 2 tbsp of the oil in a sauté pan on medium-high heat and add the sliced eggplants. Stir for 1-2 minutes until the eggplant is coated in oil. Add salt to taste.
- Reduce the heat to medium-low and cover the pot and cook the eggplant till it’s soft, about 10-15 minutes.
- Meanwhile prepare the sauce by mixing the cornstarch, soy sauce, sesame oil, brown sugar, and water. Whisk until the sauce is smooth.
- In a heavy-bottomed skillet, heat the remaining oil on medium-high heat. Once the oil is hot, add the garlic and let it sizzle. As soon as the garlic starts browning, add the sesame seeds and let them sizzle for 3-4 seconds. Then add the crushed red pepper and let it sizzle for 1-2 seconds.
- Give the prepared sauce a stir and add it to the skillet with the garlic, sesame seeds, and crushed red pepper. Once the mixture starts thickening and bubbling, add the eggplant and mix well. Let the eggplant cook for about a minute. Add salt, if needed.
- Garnish with the green onions and cilantro and serve hot with steamed rice.
