Sesame Eggplant Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Eggplants20 Ounce (2 Eggplants,285 G Each)
 White sesame seeds3 Tablespoon
 Vegetable oil2 Cup (32 tbs)
 Secondary bonito stock1 Cup (16 tbs)
 Sugar1 1⁄2 Tablespoon
 Soy sauce1 Tablespoon
 Cornstarch1 1⁄2 Teaspoon (Optional)

Nutrition Facts

Serving size

Calories 1126 Calories from Fat 1040

% Daily Value*

Total Fat 118 g180.8%

Saturated Fat 14.5 g72.4%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 314.7 mg13.1%

Total Carbohydrates 18 g6%

Dietary Fiber 4.9 g19.5%

Sugars 9 g

Protein 5 g10.6%

Vitamin A 0.8% Vitamin C 5.3%

Calcium 1.5% Iron 2.4%

*Based on a 2000 Calorie diet


1. Peel eggplant and quarter lengthwise. Soak in cold water for 15 to 20 minutes. Wrap one piece at a time in a paper towel or absorbent cloth and gently press to remove excess water.
2. Toast and grind sesame seeds.
3. Heat oil in wok or deep skillet to medium deep-frying temperature (340°F/170°C). Test oil with a small crouton-sized piece of bread. If it rises immediately and browns evenly, then oil is ready. Carefully lay in eggplant and turn frequently until slightly but evenly browned. Drain on absorbent paper to remove excess oil.
4. Place eggplant in a skillet flat side down. Add just enough bonito stock to cover eggplant. Bring to a boil over medium heat and add sugar. Continue boiling over medium heat for 1 minute, then sprinkle on soy sauce and sesame.
5. Transfer eggplant to serving platter, spoon on sauce, and serve. For thicker sauce, add cornstarch mixed with 2 tsps cold water and simmer, while mixing, until thickened.