Sesame Eggplant Recipe

This Sesame Eggplant Recipe highlights the delicate, sweet flavor of Japanese eggplant by steaming it to a creamy tenderness rather than frying. Dressed simply with nutty toasted sesame oil, bright lemon juice, and crunchy seeds, this vegan side dish is a refreshing, healthy alternative to heavy, oil-soaked eggplant preparations.

Jump to Recipe

Sesame Eggplant Ingredients

• 1 large Japanese Eggplant: Or 2 small ones. Look for the long, slender purple variety which has thinner skin and fewer seeds than the large globe variety.
• 1 tablespoon Sesame Oil: Toasted sesame oil is preferred for its deep, amber color and intense nutty aroma.
• 1 tablespoon Toasted Sesame Seeds: Adds crunch and visual appeal. White or black seeds work well.
• Juice of 1/2 Lemon: Freshly squeezed. The acid cuts through the rich oil and brightens the earthiness of the eggplant.
• Salt: To taste. Sea salt or kosher salt is best.

How To Make Sesame Eggplant

1. Prep the eggplant: Wash the eggplant and trim off the stem. Cut the vegetable into small, uniform cubes (about 1 inch) to ensure they cook evenly.
2. Steam the vegetable: Place the cubes in a steamer basket over a pot of boiling water. Cover tightly and steam until the eggplant is very tender and creamy all the way through, about 8 to 10 minutes.
3. Dress the dish: Transfer the hot, steamed eggplant to a serving bowl. Immediately drizzle with the sesame oil and lemon juice, then toss gently to coat.
4. Finish and serve: Season generously with salt and sprinkle with the toasted sesame seeds. Serve warm or at room temperature.

Recipe Tips

• Why Japanese Eggplant? Unlike the large, thick-skinned globe eggplants, Japanese eggplants have a very thin skin that doesn’t need peeling and a sweeter flesh that rarely turns bitter. They hold their shape better when cubed.
• The Steaming Advantage: Eggplant acts like a sponge. If you sauté it, it will soak up tablespoons of oil instantly. Steaming cooks the flesh to a silky, custard-like texture without adding any fat, allowing you to use the high-quality sesame oil strictly for flavor at the end.
• Toasting Seeds: If your sesame seeds are raw, toast them in a dry skillet over medium heat for 2-3 minutes until golden. This releases their essential oils and adds a satisfying crunch that contrasts with the soft vegetable.
• Check for Doneness: The eggplant should offer zero resistance when pierced with a fork. Undercooked eggplant is spongy and unpleasant; aim for “melt-in-your-mouth.”

What To Serve With Sesame Eggplant

• Steamed Rice: The savory juices from the dressing soak beautifully into plain jasmine or sushi rice.
• Grilled Salmon: The lemon and sesame flavors complement fatty fish perfectly.
• Cold Soba Noodles: Toss the eggplant with buckwheat noodles for a refreshing summer lunch.
• Miso Soup: Serve as a side dish in a traditional Japanese-style breakfast or dinner.

How To Store Sesame Eggplant

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is actually delicious served cold as a salad.
• Marinating: The longer it sits in the dressing, the more the eggplant absorbs the sesame flavor.
• Freezing: Not recommended. Steamed eggplant has a high water content and will turn into mush upon thawing.

Sesame Eggplant Nutrition Facts

• Calories: ~90 kcal
• Fat: 7g
• Carbohydrates: 8g
• Protein: 2g
• Nutrition information is estimated per serving based on 2 servings.

FAQs