Pan-Fried Aubergine with Sesame Seeds and Soy Sauce

Pan-Fried Aubergine with Sesame Seeds and Soy Sauce

Savor Pan-Fried Aubergine with Sesame Seeds and Soy Sauce, a healthy, flavorful dish with crispy eggplant and savory Asian-inspired notes. Perfect for quick weeknight dinners, this vibrant recipe delivers bold flavors with minimal effort.

Why You’ll Love This Recipe

Pan-Fried Aubergine with Sesame Seeds and Soy Sauce is a delightful, healthy dish that transforms simple eggplant into a crispy, savory masterpiece with nutty sesame and umami-rich soy sauce. Ready in under 30 minutes, this Asian-inspired recipe is perfect for busy weeknights, offering a nutritious, vegetarian meal that’s both satisfying and budget-friendly. Its versatility allows you to tweak ingredients to suit dietary needs, while the vibrant flavors and crunchy texture make it a family favorite. Pair it with rice or a side salad for a wholesome, flavorful dinner that feels gourmet yet is effortlessly simple to prepare.

Recipe Tips and Tricks

  • Salt Eggplant: Sprinkle sliced eggplant with salt and let sit for 20 minutes to reduce bitterness and excess moisture.
  • Pat Dry: Dry eggplant thoroughly before frying to achieve a crispy, golden exterior.
  • Use Medium Heat: Fry on medium to prevent burning and ensure even cooking.
  • Toast Sesame Seeds: Lightly toast sesame seeds for enhanced nutty flavor before sprinkling.
  • Don’t Overcrowd Pan: Fry eggplant in batches to maintain crispiness and avoid steaming.
  • Use Nonstick Skillet: A nonstick pan ensures easy flipping and prevents sticking.
Yield: 4 Servings

Pan-Fried Aubergine with Sesame Seeds and Soy Sauce

Pan-Fried Aubergine with Sesame Seeds and Soy Sauce

Pan-Fried Aubergine with Sesame Seeds and Soy Sauce, a healthy, flavorful dish for quick dinners.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 50 minutes

Ingredients

  • ½ tsp salt
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 2 medium eggplants, sliced into 陆-inch rounds
  • 2 tbsp cornstarch
  • 2 tbsp sesame seeds
  • 2 tbsp toasted sesame oil
  • 3 tbsp low-sodium soy sauce
  • Optional garnish: extra sesame seeds, cilantro

Instructions

  1. Prep Eggplant: Slice eggplants into ½-inch rounds; sprinkle with salt and let sit for 20 minutes to reduce bitterness.
  2. Rinse and Dry: Rinse eggplant slices under cold water, then pat dry thoroughly with paper towels.
  3. Coat Eggplant: Lightly dust eggplant slices with cornstarch for a crispy coating.
  4. Heat Skillet: Warm sesame oil in a large nonstick skillet over medium heat.
  5. Fry Eggplant: Fry eggplant slices in batches, 3-4 minutes per side, until golden and crispy.
  6. Make Sauce: In a small bowl, mix soy sauce, minced garlic, and grated ginger.
  7. Toss with Sauce: Return fried eggplant to the skillet; pour sauce over and toss gently to coat.
  8. Add Sesame Seeds: Sprinkle sesame seeds over eggplant, tossing to distribute evenly.
  9. Garnish with Onions: Add sliced green onions for a fresh, vibrant finish.
  10. Serve with Flair: Plate the eggplant, sprinkle with extra sesame seeds or cilantro, and enjoy this savory dish!

Notes

  • Salting eggplant removes bitterness and excess moisture for a crispier result.
  • Fry in batches to avoid overcrowding and ensure even browning.
  • Leftovers are great in wraps or over rice for a quick meal.
  • Serve with jasmine rice, quinoa, or a side salad for a complete dinner.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 248Total Fat 13gSaturated Fat 2gUnsaturated Fat 10gSodium 680mgCarbohydrates 33gFiber 9gSugar 9gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

  • Eggplant (Aubergine): Medium-sized eggplants are tender and flavorful; globe or Chinese varieties work well.
  • Soy Sauce: Low-sodium soy sauce adds umami without overpowering; tamari is a gluten-free alternative.
  • Sesame Seeds: White or black sesame seeds add crunch; toasted seeds enhance flavor.
  • Sesame Oil: Toasted sesame oil brings nutty depth; vegetable oil is a milder substitute.
  • Garlic: Freshly minced garlic provides bold aroma; garlic powder can be used sparingly.
  • Ginger: Freshly grated ginger adds zesty warmth; ground ginger is a quick alternative.
  • Green Onions: Sliced green onions offer a fresh, mild bite; chives can substitute.
  • Cornstarch: Lightly coats eggplant for a crispy texture; flour works but is less crisp.

Variations and Substitutions

  • Veggie Swap: Replace eggplant with zucchini, mushrooms, or tofu for a different texture.
  • Gluten-Free: Use tamari or gluten-free soy sauce and ensure cornstarch is gluten-free.
  • Spicy Kick: Add red pepper flakes, sriracha, or chili oil for a fiery twist.
  • Vegan Option: Naturally vegan; ensure soy sauce is plant-based.
  • Protein Add-In: Serve with grilled chicken, shrimp, or tempeh for a heartier meal.
  • Herb Variations: Swap green onions for cilantro or basil for a fresh twist.
  • Low-Sodium: Use low-sodium soy sauce and adjust seasoning to taste.

Storage Options

  • Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet to restore crispiness.
  • Freezer: Not recommended, as freezing affects eggplant’s texture and crispiness.
  • Reheating: Warm in a skillet over medium heat to maintain crisp texture; avoid microwaving.
  • Meal Prep: Prep eggplant and sauce separately; fry fresh for best texture.

Dish Gallery

Please share this Pan-Fried Aubergine with Sesame Seeds and Soy Sauce with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, One-Pot Spinach Alfredo Pasta

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *